It turns out that sourdough focaccia is my new favourite go-to bread to make!
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113g White or Whole Wheat Flour, or a mix of both
1/2 teaspoon sea salt
248g sourdough starter, unfed/discard
57g unsalted butter, room temperature
coarse salt (such as kosher or sea salt) for sprinkling on top
Mix together the flour, salt, sourdough starter and butter to make a smooth dough.
Divide the dough in half. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
Preheat the oven to 175 C.
Lightly flour a piece of parchment, your rolling pin, and the top of the dough.
Roll the dough to about 1.5 mm thick.
Transfer the dough and parchment together onto a baking sheet. Sprinkle the salt over the top of the crackers.
Cut the dough into small squares with a pizza cutter
Prick each square with a fork.
Bake the crackers for 20 to 25 minutes, until the squares brown around the edges. Halfway through, reverse the baking sheets.
When fully browned, remove the crackers from the oven. Transfer to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage.
Added by: Stephanie Pettigrew
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