It turns out that sourdough focaccia is my new favourite go-to bread to make!
450g ciabatta flour
allow 30-60 minutes hydration
add 150 g sourdough starter and mix well
add 1.5 teaspoons salt
Stretch and fold as you like
I proved the dough overnight in the fridge
I shaped the dough with olive oil
Then I added 200 g drained pitted green olives
I proved the dough in a loaf pan another 2 hours (it was a chilly day)
Bake 220° / Fan 45 minutes , take out of the pan and bake a further 5-10 minutes
Added by: Laura Libricz
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