Sourdough Bakehouse

Cranberry, Brie & Rosemary Sourdough holiday appetizer! 🌲 🥖 My favorite sourdough focaccia recipe: 100g active sourdough starter 390gwarm water (105/110F) 1 Tablespoon extra virgin olive oil (10g) fine sea salt 500g white bread flour Toppings: Brie cheese sliced Cranberry sauce (measure with your heart) Sprigs of fresh rosemary Flakey salt This is a two day process for a FLUFFY focaccia. The day before, mix your warm water and sourdough starter until frothy. Add your flour and salt and mix until shaggy dough. This is a high hydration dough and it will be more wet/sticky. Cover your bowl and let rest for 30 mins. I do a series of 4 stretch and fold 30 mins apart. After your last stretch and fold, transfer to an oiled bowl or container about 10 grams of olive oil. Let bulk ferment on your counter overnight at room temperature. The next morning, your dough should be doubled in size and light and puffy. Grab your baking dish. I like to line mine with parchment paper. Add a layer of olive oil on the bottom, add your dough, and gently pull the dough to the shape of the dish (don't pull too hard). Cover and let rest for a 2nd rise on your counter for a few hours (I let it rise for 4-6 hours). Then I drizzle more olive oil, add slices of Brie. I add sprigs of fresh Rosemary, and I measure with my heart for the cranberry sauce but it is like 8-10TBS. If you have flakey salt, I definitely recommend it. Bake at 420f for 30-35 mins. I would set a timer at the 25min mark and check it. Enjoy!! Follow along if you love holiday sourdough recipes. #thanksgivingappetizer #SourdoughBread #Simplybreadoven @Simply Bread Co

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