< Sourdough Focacia

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Yield: 1 focash

Time: Prob a good couple hours the day before you want to bake

Ingredients

• 300g cool water
• 11g salt
• 11g olive oil
• 60g sourdough culture (fed 8-12 hours before baking & has doubled in volume)
• 375g unbleached bread flour
• 9 inch cake pan or larger baking tray for thinner bread.
• Optional; fresh tomatoes, rosemary, olives, maldon salt.

Method

• Add water, olive oil and salt. Mix until dissolved.
• Add the sourdough culture to the water mixture and mix until dissolved & water is milky.
• Add the flour & mix with spatula until full incorporated.
• Cover and leave for for 1 hour.
• Lightly wet hands, do stretch and fold all around. Flip dough over so seam side is down. Leave for 1 hour.
• Lightly wet hands, do 4-6 coil folds on the dough. Leave for 1 hour.
• Repeat. Lightly wet hands, do 4-6 coil folds on the dough. Leave for 1 hour.
• Brush cake pan with olive oil (brush with silicon brush).
• Lightly wet hands, do 4-6 coil folds on the dough. Transfer into cake pan.
• Cover and leave overnight somewhere cool (19c)
• Next morning- drizzle some olive oil on top and spread over dough with wet fingertips.
• Preheat oven to 230c
• Dimple the dough using wet fingertips going all the way to the bottom of the dough until dimples are formed all over the dough
• Add any toppings you may want; fresh tomatoes, rosemary, olives, maldon salt.
• Put into the oven for 20 minutes. Check after 10 minutes and turn 180 degrees.
• Take out of pan and leave on cooling rack for at least an hour before cutting into it.

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