It turns out that sourdough focaccia is my new favourite go-to bread to make!
750g strong white flour
500g sourdough starter
30g black treacle
Mix all ingredients together and knead for 5-10 minutes [I do 2 minutes on low with a dough hook, followed by 8 minutes on the next speed up]. Leave to rise until double in size [may take most of the day depending on ambient temperatures].
Knock back into desired shape [I usually use 1lb tins as it doesn't matter if the dough is sloppy] and rise again until double in size. This may be slightly quicker than the first rise.
Cook for 25-30 minutes at 200C. When using tins, I usually tip the loaves out and finish off for a further 5 minutes upside down.
Cool on wire rack.
Added by: Juliet Collis
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