Focaccia is my favourite bread to make, this is my sourdough variant, here’s how to make it.
150 grams strong white bread flour
300 grams tipo 00 flour
75 grams active sourdough starter
2.5 grams fast action yeast
325 millilitres (barely tepid) water
In a bowl, mix the flour, sourdough starter and yeast together. Pour in the water combine thoroughly to create a loose shaggy ball of dough. Cover with clingfilm leave to rest for one hour. Then add 10 grams fine sea salt with 50 millilitres of virgin olive oil. Knead the dough for 3 minutes ensuring the salt and olive oil are thoroughly incorporated.
Leave, covered for 15 minutes. The dough should be lyth and elastic. Now perform 2 stretch and folds of the dough interspersed by 30 minutes each. Lift and gently pull the dough up and over itself, rotating the bowl through 90° After the second stretch allow to prove until doubled in size, roughly 1½ hours in a warm, draft free place.
Lightly grease a 30cm x 20cm baking tray with olive oil. Take the dough from the bowl, gently shape into a rectangle roughly 15cm x 20cm. Fold the top end into the middle, followed by the bottom over the top. Flip over, its now seam side down, turn through 90° Place the dough on the baking sheet, cover with clingfilm, leave to prove for a further 45 minutes to an hour.
Preheat your oven to 220°c when hot and ready to bake place a roasting tray with hot water on the base of the oven. Dimple the dough with fingertips, scatter with flakey sea salt, drizzle with olive oil if desired. Bake for 25 minutes, remove the water, lower the heat to 200°c cook for a further 10 minutes or until crisp and hollow sounding when tapped. Remove to a wire rack. Finely chop two springs of rosemary mix with a little extra virgin olive, paint the over the top of the bread, allow to cool before slicing.