SOURDOUGH FOCACCIA
A sourdough starter takes this focaccia to a whole new level. We only make this bread on Fridays.
Preparation 45 minutes, plus overnight starter feeding and proving Cooking 35 minutes Makes 1 loaf
FOR FEEDING THE STARTER
90G STRONG WHITE BREAD FLOUR
FOR THE BREAD
120G SOURDOUGH STARTER
100G POOLISH (SEE BELOW)
50ML OLIVE OR RAPESEED OIL, PLUS 2 TBSP 500G STRONG WHITE BREAD FLOUR
10G FINE SEA SALT
FOR THE POOLISH
50G STRONG WHITE BREAD FLOUR
50ML LUKEWARM WATER; 1G INSTANT DRIED YEAST FOR THE TOPPING
ROSEMARY NEEDLES & COARSE SEA SALT FLAKES
1 The night before, feed your starter. Discard all but a few tablespoons, feed with 90g strong white bread flour and 60ml lukewarm water, then put the lid back on. When feeding your starter, make a poolish (a turbocharge that adds flavour). Stir together the flour, water and yeast, cover and leave overnight.
2 For the bread, pour 350ml lukewarm water into a bowl followed by the sourdough starter, adding the poolish and oil at the same time, then stir to disperse. Using a sturdy spoon, mix in the flour until you’re left with a shaggy dough. Place a damp tea towel over the bowl and leave in a cosy area for at least 30 minutes.
3 Once your ingredients have mingled, add the salt dissolved in a little warm water by indenting the dough with your fingertips and pouring it over. Squish the dough between your fingers until it’s all incorporated. Replace the tea towel and rest for 1 hour.
4 Next, give your dough one set of stretches and folds. Wet your hands with water and imagine the dough in the bowl is a clock face. Starting at 12 o’clock, grab a handful and stretch it out before folding it back onto itself. Turn the bowl through 90°, so you are now at 3 o’clock. Repeat the grabbing, stretching and folding. Repeat a couple of times, working around to 6 o’clock and 9 o’clock. Drape a damp tea towel over the bowl. Repeat this process twice over the next 3 hours.
5 About 30-45 minutes after the last set of stretches, scoop your dough onto a floured surface. Using floured hands or a dough scraper, give your loaf its first shape. Pull out hunks of dough around the clock face and then flip the whole thing over. Next, slide the dough scraper into the gap between the dough and the surface at the 3 o’clock position and drag it back to 12 o’clock, gently pulling the dough up and towards you.
6 Line a baking tray with parchment and drizzle with oil. Tip in your dough and flatten it out to the edges. Drizzle over more oil; leave to prove for 1 hour. 7 Preheat oven to 220ºc (200ºc fan oven) gas mark 7. 8 Dimple the dough and scatter over the topping. Bake for 30-35 minutes; cool for 30 minutes before eating.