Sourdough Focaccia
INGREDIENTS
100 g mature starter
10 g salt
440 g water
512 g bread flour
3-4 tablespoons olive oil
Toppings Optional:
Flaky salt (Maldon), roasted garlic, tomatoes, olives, fresh basil, rosemary, thyme, onion
METHOD
Mix starter, salt, and warm water in the bowl and mix to dissolve.
Add flour and mix until all of the flour is fully incorporated and hydrated. You should have a slightly shaggy dough.
Let rise somewhere warm for about 6 hours or until the dough has doubled in size. This could take up to about 12 hours if your kitchen runs cold.
Pull one side of the dough and fold it onto itself, turn the bowl ¼ turn, and pull and fold again. doing so 4 times total. You will be deflating the dough.
Lightly coat your pan with olive oil and place the dough seam side down. Use your fingers to spread and flatten the dough gently, encouraging it to take the shape of the pan.
Allow to rise again for about 5 hours, or until the dough is puffy and lively.
Preheat your oven to 425 degrees.
With clean hands, coat fingers with olive oil and use just your fingertips to press into the dough, creating dimples across the surface. Add optional toppings.
Bake for 20-25 minutes.
Music: Bert Kaempfert, Afrikaan Beat