It turns out that sourdough focaccia is my new favourite go-to bread to make!
Ingredients - Makes four 12" or five 10" pizzas
Note on yeast - This quantity gives a fairly rapid process (about 3-4 hours), even with the relatively high levels of salt. If it is a particularly warm day, or you have more time, you can slow the fermentation down by reducing the yeast to 2 or 3g.
1. You can mix the dough using any method you wish:
TIP: The best way to learn these techniques is to watch an expert at work, and through the medium of the internet, we are all afforded this luxury, any time of day or night. Just don't get too hung up on exact technique, the ingredients are forgiving, and you will eventually end up with a good dough!
2. Once the dough is mixed, cover it (using cling film, a shower cap, or a damp tea towel) and allow the ball of dough to double in volume, such that when you poke a finger into it, the indentation remains. This might take an hour or two or even longer, or you can ferment overnight in the fridge. It is now ready to be shaped into dough balls.
3. Scrape the dough out of the bowl and onto a lightly floured worksurface and fold it in on itself a few times to tighten up the dough ball. Pop any large bubbles that appear on the surface. Using a dough scraper (if you don't have one, then get one - they are very cheap and more useful than you would ever imagine!), divide the dough into four or five equal pieces as desired.
4. Shape each ball of dough (again check out videos online) so that it is evenly rounded and has a smooth surface. Place on the counter leaving space for further expansion, and cover - I use an upturned clear plastic box into which I have sprayed a little water to maintain humidity levels, this is ideal as you can check on progress without disturbing the dough, but you could also use a damp tea towel.
5. When doubled in size again, the dough balls are ready to go. Experience will be your best guide here, as by the time you reach this point, you will already have done whatever is necessary to get your oven up to temperature. Make a mix of half semolina and half flour and use this to dust your worksurface and around your target dough ball. Use the scraper to get underneath the ball and flip it into a small pile of the flour mix. Coat the uppermost side likewise, and use your fingers to open out the dough into a round pizza disc, remembering that the top skin of the former dough ball should form the bottom of your pizza.
6. Add your choice of toppings before sliding onto a peel, at the same time allowing as much of the excess flour/semolina mixture to fall away as possible, and bake. I like to bake this dough on a very hot stone (400-425°C) - at this temperature the water in the dough evaporates very rapidly leaving a light and airy crust.
Enjoy the pizzas whilst they are still hot!
Added by: Simon Harris
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.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.