Sourdough Foccacia

Ingredients

550 grams flour

12gr salt 

380gr water

90gr active sourdough starter

Method:

In the bowl of your stand-mixer, mix starter and water

Add in the rest of the ingredients and knead on your stand mixer for 10mins

Tuck the dough and perform 3-4 coil folds; 1 coil fold every 30 minutes

Let the dough proof for 8-10h (until when you poke the dough with a finger it doesn't spring back completely)

Transfer the proofed dough on a counter, stretch it and then fold to itself and tuck the edges to create a ball shape

For the foccacia, press the dough down, transfer to your baking dish and stretch it slowly by dipping your fingers in the dough and stretching outwards, until flat and covering your baking dish

Let proof for 4h

Before baking, drizzle EVOO and create the characteristic foccacia look by dipping your fingers in the foccacia

Bake at 200C for 30-40mins or until it browns

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