If you've always fancy going Italian, this is a easy-to-do and most delicious bread that you feel like you haven't quite got enough each time you have it ......
Sourdough Foccacia with olives & herbs
Ingredients:
Starter: WBF: Water: salt
60g: 200g: 160g: 5g
Toppings:
Extra Virgin Olive Oil (EVOO)
Red onions - sliced
Black olives - halved
Garlic - cloves
Rosemary sprigs
Oregano sprigs
Himalayan pink salt
Method:
Mix the starter with the flour and water (leave 5% for later) into a shaggy dough. Rest for 30 mins.
Add the 5% water and salt using your hand to mix well. Rest 30 mins.
*Stretch & Fold’s – 3 sets at intervals of 30 mins.
Place the dough in the fridge for 8 hours or overnight as the flavour develops.
Take dough out from fridge and rest at room temperature for 30-60 mins for ease of handling.
Prepare the toppings while you turn on the oven to 250 deg C.
Press the dough into a greased tray and using your fingers, push the dough out from the centre to all corners to even it out to the same thickness.
Sprinkle the top with EVO, dimple the dough with your fingers and sprinkle on the salt.
Decorate with toppings and bake for 20-25 mins till crusty and brown. ENJOY!
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