Sourdough focaccia (1)

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Recipe inspiration from The Perfect Loaf

Ingredients

  • 500g bakers flour
  • 395g filtered water
  • 10g salt
  • 100g sourdough starter
  • 10g extra virgin olive oil


Method

  1. Mix the sourdough starter in the water.
  2. Add the flour and salt and mix with a wooden spoon until the dough forms a wet dough.
  3. Continue kneading (either by hand or in the kitchen aid mixer - for about 5 -8 minutes) until the dough becomes a smooth but wet dough.
  4. Add the extra virgin olive oil and keep kneading for another 5 minutes.
  5. Start the stretch and folds process, every 30 minutes after the first knead - repeat the stretch and folds 4 times.
  6. After 2 hours, transfer the dough into a well oiled baking pan.
  7. Gently stretch and relax the dough every 30 minutes in the pan (use wet hands). Repeat 4 times (total of 2 hours).
  8. Heat oven to 230 degrees C about 30 minutes before the focaccia is ready to bake.
  9. About 30 minutes before baking, dimple the dough with your fingers, drizzle over 1-2 tablespoons of extra virgin olive oil, sprinkle with salt and press in halved cherry tomatoes.
  10. Bake the focaccia at 230 degrees C for 30 minutes.












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