Focaccia sandwich

I used a 14% protein 00 pizza flour. 29 hours cold fermentation at 4ºC. Almost 2 hours room temp proofing before baking.

Very airy and tasty, with a crunchy crust.

Made some delicious sandwiches with homemade pistachios pesto, mortadella, straciatella, toasted pistachios and tomatoes.