We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Sourdough focaccia

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

Like this? Share it with your friends.


Report abuse

Ingredients

155 Stiff starter

275 water

25 olive oil

415 strong white or Italian 00

10 salt

selection of toppings.

Method

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

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.

Important note: Orders containing 10 sacks or more will generally be delivered by pallet.

Deliveries

 

Keep safe and well

The Shipton Millers