Another effort at duplicating Liguria Bakery "pizza" focaccia. This time, used 18 hour dough, stretched out on an olive oiled pan, proofed an hour, sauced with canned tomato/olive oil + green onion. The closest I've come yet.
Ready to bake
After 20 minutes at 500
The crumb was a lot closer to what I am aiming for: open and not "bready".
I was not entirely thrilled by my sauce, but found that it tasted a lot closer to the real thing when the slab had cooled half an hour. (We're an impatient lot!) Will continue to work on this.