This was my third attempt at putting a recipe for this, and the best one so far. 200g of flour seems to be a good amount for a 10" pan. It’s still plenty bready, but not to the point of just being a focaccia. It’s also easier to cook through without burning anything.
Still some room for improvement. More time for it to rise and/or a warmer proofing temperature would have been nice.
Ingredients:
200g flour
150g water
4g salt
1tsp yeast
Source: improvised
This was my third attempt at putting a recipe for this, and the best one so far. 200g of flour seems to be a good amount for a 10" pan. It’s still plenty bready, but not to the point of just being a focaccia. It’s also easier to cook through without burning anything.
Still some room for improvement. More time for it to rise and/or a warmer proofing temperature would have been nice.