Focaccia is a bit like pizza, so many different styles and flavors that each is unique, but all are a great way to convey some health benefits of Extra Virgin Olive OIl. I have a 2 hour version that came with my Ankarsrum which we also love but this Sam Fromartz Slow Ferment version is a favorite when I have time to wait. I like to use hard red and some black emmer, spelt or kamut, about 350g/150g. Topped with just fresh rosemary and Maldon's flaked sea salt, it is amazing! Although the recipe says it ferments for 6 hours, I find the dough developing bubbles on the surface after about 4 hours. Janie's Mill brings this recipe to us.
https://www.janiesmill.com/blogs/recipes/sam-fromartz-makes-focaccia-with-janies-mill-flour
Recently decided this is very similar to Grinder sandwich bread that we love, so we tried that.
Bake up this focaccia, slice into a 4-6" x 3" piece of bread and slice in half. Load up both sides of the bread with meat, peppers, onions and top with a slice of your favorite cheese. Place under the broiler for about 5-7 mins (watch carefully) till cheese is nicely melted and bread is crisped. Enjoy!