Sourdough Focaccia

Retired and spend quality creative time in the kitchen. We stick to chicken, turkey, seafood and vegetarian dishes. My biggest vice would be dark chocolate! Favourite food - Mud Crab; Favourite fruit - Mango; Favourite vegetable - sugar snap peas. Bon Appetit from Down Under

220 grams wholemeal flour

220 grams bakers flour

10 grams Vital Wheat Gluten

5 grams salt

100 grams active sourdough starter

50 grams olive oil

1 tsp (5 grams) diatastic Malt

312 grams water

Sliced cherry tomatoes

Sliced baby mushrooms, optional

Sliced garlic, optional

Red dried capsicum flakes, optional

Chilli Flakes, optional

Salt, optional

Start by feeding your sourdough starter with equal parts flour and water. I used about 50 grams of flour and 50 grams of water.

Set your starter aside so that it can become super bubbly and active. This will take 3 to 4 hours depending on the temperature of your kitchen.

subheading: Once your starter is bubbly and ready to go, combine:

wholemeal flour,

bakers flour,

salt,

starter,

VWG

Malt

olive oil,

water.

Mix until everything is combined.

Let it rest for about 30 minutes before giving it your first stretch and fold.

Continue giving it 2 more stretches and folds every 30 minutes.

After your stretch and folds are done, cover your dough and set in the fridge overnight to really develop the flavour.

The next day, take it out of the fridge and let it sit on the counter for 2 to 3 hours so that it can acclimate. Give it one stretch and fold and oil up your 9x13 inch baking pan.

Dump your dough out into the baking tray and push and stretch your dough so that it fills up the baking tray. If it doesn't want to stretch give it a 30-minute break before pushing and stretching the dough again.

Let the dough rise for about 2 to 3 hours on the counter until it has gained some volume. using oiled fingers push holes into the dough but not enough to break the surface.

In the meantime, you can prep your toppings.

In a pan, add in some oil and once you see little wisps of smoke add in your mushrooms. Fry for about 3 to 4 minutes and then sprinkle in your sliced garlic, red capsicum, and salt. Continue cooking for about 1 more minute and then remove from the heat and let cool.

Once your sourdough focaccia bread is puffy, drizzle on olive oil and your additives!

Preheat your oven to 220 degrees C and let the dough proof for 25 to 30 minutes.

Bake for 30 minutes.

When cooked remove immediately from the tray and cool on a wire cooling rack, before slicing and consuming.

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