Long Rise Sourdough Focaccia
Ingredients
100g sourdough starter
350g water
512g bread flour
10g salt
Olive Oil
Sea salt
Makes 1 loaf
Source: Alexandra's Kitchen
Method
Mix the starter, water, flour and salt in a bowl.
Leave for 30 minutes, then stretch and fold.
Oil a straight-sided container, and put the dough into it, making sure the top is oiled.
Wait for the dough to double in size - it took 12 hours or so for me. Don't worry if it more than doubles.
Oil the tin you'll bake the bread in, and turn out the dough into the tin.
Fold the dough in from the sides, and turn over.
Leave the dough uncovered until it doubles in size again.
Dimple the top of the dough and add oil and sea salt.
Bake at 220C for 25 minutes.
