Level: Scoolinary Team

The Heirloom tomato focaccia with 80% hydration and pre-fermentation sounds incredibly technical and delicious. It’s impressive how you achieved that perfect golden crust while keeping the tomatoes vibrant and colorful.
How did you handle the dough with that level of hydration? It must have been an interesting challenge. Also, Heirloom tomatoes bring such a unique touch,do you have a favorite variety for their flavor or texture?
Thank you for sharing your creation with us.
Best regards!