I made this focaccia today with the starter made last night. The dough was soft and didn't make a ball very well, but I make a lot of flatbreads and the dough was just like my fougasse dough. The golden color was really beautiful; the dough fit perfectly in a quarter sheet pan lined with parchment, and the fresh rosemary I used did not get overly brown or burned. The bread is about 1 3/4" thick, perfect for splitting horizontally to make sandwiches or for other uses. My usual recipe takes three days (36 hour rest in refrigerator before baking), so it was really nice to have something done the same day I made the dough, and, of course, it was really good too.

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