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Sourdough focaccia

Easy shape sourdough, if you make a mix too wet to mold into a boule.

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155 Stiff starter

275 water

25 olive oil

415 strong white or Italian 00

10 salt

selection of toppings.


Make your dough in your usual way, but leave out half the salt.

Knead or stretch and fold through the bulk fermentation stage.

Then at the shaping stage just pop it into an oiled tray, so its about an inch thick.

The press your fingers through, drizzle with olive oil and sprinkle with the remaining salt and add any other toppings.

Fridge proof overnight and bake in a hot oven 250 or 230 fan for about 30 minutes until the top is golden brown.

Cool on a wire rack.


Added by: Nick Burton

Tags: Bread Italian Sourdough Focaccia

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