Henry Phillips

THE ULTIMATE SOURDOUGH FOCACCIA 🍞 Ingredients * 500g strong bread flour (I used Marriage’s Very Strong) * 435g warm water (~35°C) * 120g active sourdough starter (doubled in size) * 10g salt * 25g extra virgin olive oil, plus extra for the tray and finishing * Maldon flaky salt and toppings of your choice (rosemary is my favourite!) Method 1. Mix starter, water and flour. Cover and rest for 30 minutes. 2. Add salt and stretch and fold to incorporate. Gradually add half the olive oil while continuing to fold for around 5 minutes. Rest for 30 minutes. 3. Perform 4 sets of coil folds, 30 minutes apart, adding a little of the remaining oil around the edges after each set. 4. Prove at room temperature for 3 hours, then refrigerate for 24–48 hours. 5. Transfer to a generously oiled tray (line with baking parchment if not non-stick). Fold into thirds, rotate, flip seam-side down and cover. 6. Prove until the dough fills the tray (around 3 hours). Stretch the dough gently to fully fit the tray. Dimple with oiled hands, rest for 20 minutes, then dimple again. Add your toppings and drizzle with olive oil. 7. Bake at 240°C fan for 10 minutes, then 210°C fan for 15 minutes. Remove from the tray and bake directly on the oven rack for another 5 minutes until golden and crisp. 8. Cool for 20 minutes, then finish with olive oil and Maldon flaky salt. Enjoy! #sourdoughfocaccia #focaccia #sourdough #breadtok @Lacey @Barney Desmazery @nicola lamb @Ben Lippett