Sourdough Focaccia

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I’m still pandemic baking. This is scheduled for November and I really hope we’re allowed out.

I’m on a bit of a sourdough binge. I made a foccacia a couple weeks ago but it didn’t turn out well so I went back to the drawing board. This was the result and it was PERFECT.

Ingredients:

100 g active starter
10 g salt
440 g water
530 g bread flour
Olive oil
Flaked sea salt

Directions:

Mix starter, water and salt in a large bowl.

Add flour and mix well.

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Allow to rest 30 minutes.

Stretch and fold.

Allow to rise 8-12 hours.

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Oil the top and pull edges towards centre in bowl.

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Transfer to oiled 9×13 pan and stretch out to edges.

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Allow to rise 5-6 hours.

Oil the top and using and oiled finger create “dimples”. Top with flaked sea salt

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Bake at 425˚F for 25-30 minutes.

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