I made Focaccia style bread or a “deep dish” style but I never had a genuine Italian style recipe before a few days ago. I found a video and watched it a few times and I also had to “fill in” some minor details and adjust for the humidity and strength of the flower as mentioned. So I think the 26 kilos of flour and 16 litres of water is a minimum starting point and depending on flour and humidity you add “the final water” in addition to the starting amount. I measured the flour and water and I had to add two more units of water to get it anywhere near what it looked like in the video.
But here’s the video I got my recipe from.
after cooking this it was fantastic. the lightest bread I ever made. it puffed up just past the lip of the pan
I put a little cheese on it and had some sauce on the side.