This loaded sourdough focaccia has become my staple bake, because itโs more forgiving & somewhat easier than sourdough boule/batard. My favourite part is dimpling the dough & loading it with lots of ingredients ๐ The bread smells amazing & tastes so flavourful. Due to our humid weather, the crust loses the crispness after cool down so Iโll cut them into small pieces, pop them into air-fryer or toaster for few mins to get the crisp back before eating ๐