My first focaccia, she’s a beauty, so bubbly and crispy!

First proof was around 16 hours in the fridge, did another round of stretch and folds in the pan then another 4 hour proof in a warm place uncovered and I got some lovely big bubbles! The main thing I would change would be to either leave the garlic cloves whole or push them further in when dimpling to stop them browning so much – but other than that this was the best bread I've made! I can wait to make some focaccia art on my next loaf 🙂