My 108th experiment: Rosemary focaccia

I make some pre-ferment, originally for pain de noix. But it turns into a focaccia.

Ingredients:
Pre-ferment
- 3/4 cup whole wheat flour
- 1/3 cup + 2 TB water
- 1 tp active dry yeast
Dough
- all of the pre-ferment
- 1/2 cup KAF whole wheat flour
- 1/2 cup KAF bread flour
- 1/2 tp salt
- 1 tp active dry yeast
- about 1/2 cup water
- 1 TB oil for greasing
Topping
- 2 TB olive oil
- 1 tp dried rosemary
- dash of salt

Procedure:
1. Mix pre-ferment and allow to sit on counter at room temperature overnight.
2. Dilute pre-ferment with water. Then mix with flours, salt and yeast to form a wet dough.
3. Knead dough several times. Then allow to rest for 30 minutes.
4. Punch dough down. Spread out on greased parchment paper and allow to proof in room temperature until puffy (about 30 to 60 minutes each time). Repeat this several times.
5. Preheat oven to 450F for 30 minutes. Heat rosemary and salt in olive oil. Allow to cool slightly. Then brush onto dough. Use oiled fingers to punch holes on dough.
6. Place dough in oven. Reduce heat to 425F. Bake for 15 minutes, or until top is slightly golden.
7. Allow to cool for 10 minutes. Slice and serve.

Results:
Day 1, 11:49pm, pre-ferment:

Day 1, 11:53pm, height of pre-ferment:

Day 2, 8:23am, growth of pre-ferment overnight on counter top:

Day 2, 8:48am, pre-ferment punched:

Day 2, 8:51am, pre-ferment height after punching:

Day 2, 11:44am, pre-ferment risen again in 3 hours:

Day 2, 2:19pm, pre-ferment risen a third time, and ready to go into dough:

Day 2, 2:25pm, pre-ferment diluted in 1/2 cup water:

Day 2, 2:36pm, initial dough to rise:

Day 2, 3:53pm, dough rested 1 hour:

Day 2, 3:58pm, dough stretching:

Day 2, 4:10pm, dough to proof again:

Day 2, 5:13pm, dough proofed 1 hour and puffy:

Day 2, 5:43pm, dough punched and stretched to proof again until puffy:

Day 2, 6:08pm, dough brushed with rosemary oil; pinching dough with oiled fingers:

Day 2, 6:09pm, dough ready to bake:

Day 2, 6:10pm, dough to bake at 425F:

Day 2, 6:20pm, baked 10 minutes:

Day 2, 6:23pm, baked 13 minutes:

Day 2, 6:24pm, focaccia done:

Day 2, 6:24pm, focaccia in pan corner:

Day 2, 6:26pm, focaccia corner:

Day 2, 6:26pm, focaccia top out of pan:

Day 2, 6:26pm, focaccia top corner:

Day 2, 6:30pm, full bottom:

Day 2, 6:31pm, cross section:

Day 2, 6:32pm, cut:

Day 2, 6:32pm, a slice, light but a little bland:

Day 2, 6:57pm, sliced and filled with pepperoni:

Day 2, 6:57pm, sandwich:

Day 2, 6:59pm, to serve:

Observations:
1. The bread rises nicely.
2. Maybe I need a little more salt in the dough.
3. The focaccia by itself is a bit bland. But once I put in the focaccia, it tastes really good.
4. This bread is not as oily as I feel. Most of the oil is on the surface.