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.
Allow to rest 30 minutes.
Stretch and fold.
Allow to rise 8-12 hours.
Oil the top and pull edges towards centre in bowl.
Transfer to oiled 9×13 pan and stretch out to edges.
Allow to rise 5-6 hours.
Oil the top and using and oiled finger create “dimples”. Top with flaked sea salt
Bake at 425˚F for 25-30 minutes.
The Science of Baking 