This small focaccia was a bit of an experiment which turned out very well. The dough was half a batch of Sourdough Baguette dough. The topping was a classic one:
1 Tbs. olive oil
2 cloves garlic, finely chopped
Leaves from a sprig of rosemary, chopped
Sprinkle of Maldon salt (or other coarse salt
I made a preferment for the baguette dough on Thursday, and made the dough on Friday. Half was shaped and baked Friday as a baguette, and half was stored in the refrigerator until Saturday. On Saturday afternoon, I shaped the dough into a 10 inch circle and put it on a sheet of baking parchment on the kitchen counter with a cover. It rose on the counter for about 1.5 hours, during the last 30 minutes of which I preheated the oven to 475 degrees.
Focaccias sometimes puff unevenly, and to prevent that I used an Uzbek bread stamp, a chekich to piece the dough in a cross pattern. I also dimpled the dough with my fingers before putting on the topping of olive oil, garlic, rosemary, and salt.
The chekich I used is shown at the top of the photo. Piercing the dough worked very well, and is not noticeable on the final product.
The bread was baked for about 15 minutes, until golden brown, cooled on the counter and cut into wedges. It was very good.