Nice post! I ever loved to bake Focaccia and for me it´s among those type of breads that are better to eat the day it was baked. The dissolution of coarse salt on top of the bread contributes to a bad visual the next days it comes out from the oven. I love Focaccia with less hydration,at around 65%.I think that Focaccias when baked with high hydration levels become shaggy and heavy. I´m among those who dream with a visit to Kaf´s Headquarter soon.Meanwhile,i´m happy with this interaction with you through this blog,and now reading a Jeff Hammelman autographed book, Bread Techniques and Recipes,one friend gifted me after he visited you last month!! Thanks a lot!!!

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