I learned this dish in Di Domenico’s class, focaccias. It caught my attention and I prepared it as a step forward in my venture. If I liked it, it would stay on my menu. I’ve never tried it before and it’s deli. I made some change with the hydration and instead of using only yeast, I used much less yeast and added sourdough. The other difference is that mine had a fermentation of 15 hours approx. It came out a dream.