It turns out that sourdough focaccia is my new favourite go-to bread to make!
50g Levain sourdough bubbly starter
500KG Shipton Mill strong bread flour
350ml tepid water
1 ball of mozzarella cheese
Rosemary to top
Make your sourdough using a typical stretch and fold method, autolyse and then 4 stretch and folds at 30 min intervals.
On the final one tear and add the mozzarella and olives the the dough and fold in.
Bulk prove until ready and then pre shape into small dough balls and put them together.
Retard in the fridge overnight.
Take out and bake the next morning at 200 degrees (fan) for 20 mins or until ready.
Added by: pmcgavin
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.
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.