It turns out that sourdough focaccia is my new favourite go-to bread to make!
200g Rye Sourdough Starter (100% hydration)
400g Strong White Flour
1 tsp Salt
1 tbsp Extra Virgin Olive Oil
Mix the ingredients in a bowl until a shaggy dough forms. Leave to rest for 30 minutes.
Repeatedly stretch the dough until silky smooth, approximately 10 minutes. Leave to rest for approximately 6-8 hours, folding the dough 4 times every half an hour.
Shape the dough and leave to rest in an oval banneton for 8-10 hours, or overnight. Score and bake at 230C until golden brown.
Tip: Add steam to your oven for the first 10 minutes to help the bread rise.
Added by: luisas
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
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