Sourdough Focaccia Bread | Sourdough Series

For the Dough

100 g Sourdough starter active and bubbly

400 g Water (can increase or decrease by 30g if desired)

500 g Bread Flour

10 g Salt

For the topping

30 g Olive Oil

10 g Sea Salt

1 tbsp Rosemary Leaves Fresh or dried

You can also use tomatoes, onions, or other vegetables for decorations. 

1. Making the Dough - Weigh out your sourdough starter and water into a large bowl. Mix the water and starter together briefly. Then add flour and salt and mix whole lot together until it forms a sticky dough. You don't want any dry flour left at all.

2. Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour. It's ok if it's a little bit longer, it's not going to matter too much.

3. Strengthening the Dough - After the dough has been through autolyse you need to bring it together into a ball. Complete 10-15 stretch and and folds around the bowl. 

4. Bulk Ferment -  Now you want to leave your dough to ferment. Cover it with a tea towel or plastic wrap and leave it alone to double. Focaccia is super forgiving so it doesn't need to be perfectly doubled - near enough is fine.

5. Shaping Focaccia - Once the dough has doubled, pour it into your baking dish.  Rub your hands with a little olive oil and gently pull the dough out to fill the dish. It doesn't have to be perfect as it will naturally fill the tray as it proofs.

6. Second Rise - Let your dough rise again. Leave it until it's spread out and filled the dish. It will be puffy and pillowy!

7. Topping - Once the dough has filled the tray and is looking puffy and full of volume, you'll want to dimple the dough and add the toppings! This is my favorite part!! 

Pour olive oil over the top of the dough and then push your finger tips into the dough to create dimples.  Now, sprinkle with sea salt and rosemary or decorate with other vegetables!