It turns out that sourdough focaccia is my new favourite go-to bread to make!
150g sourdough starter
430g strong white bread flour
80g mix seeds (+ coating outside)
Autolyse dough with 325g water, for 30' in 25-30 degree C
Mix in starter, flap and fold till combine
let rest 30' then mix in 25g hot water with the seeds, knead in with the dough
Let bulk ferment for 3-4 hours
preshape the dough into a ball, bench rest 30'
shape the dough into Bread basket, leave in 2 degree C fridge for 12-24 hours
Bake at 500 degree C for 25', followed by 450 degree C for 20', or until as dask as you would like
Added by: Nancy vu
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