It turns out that sourdough focaccia is my new favourite go-to bread to make!
If you have your own go-to sourdough recipe, you could try just adding the sesame and poppy seeds, tahini and grape molasses, it will be just lovely!
75 g sourdough
70 g strong white
70 g strong wholemeal
90 g water
Mix sourdough with water, then add flour, rest for 4-5 hours
150 g strong wholemeal
250 g strong white
40 g sesame seeds
40 g poppy seeds
8 g salt
20 g grape (or other) molasses
20 g tahini
300 g water
Mix dry ingredients, then add molasses, tahini and water, autolyse for 1 hour or so. Mix everything together, knead briefly. Over the next few hours, do 3-4 rounds of stretch and folds. Rest for 1-2 hours, then shape with wet hands on wet surface. Roll in a mixture of poppy and sesame seeds and put into well floured (with rice flour) banneton. Rest in fridge overnight.The next day, turn out and score, bake in preheated Dutch oven or similar at the highest possible temperature for 25 minutes. Remove the lid, turn temperature down to 200 degrees and bake a further 25 minutes.
Added by: Annegret Robinson
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.
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