SOURDOUGH FOCACCIA

Cuisine: Italy

Ingredients:

Whole wheat flour – 4 cups

Sourdough starter – 1.5 cups

Water – as required

Salt – ½ teaspoon

Oil – 2 tablespoons

Toppings:

Tomato (sliced) – 1

Garlic cloves (chopped) – 1 tablespoon

Fresh Rosemary – 1 teaspoon

Salt – ¼ teaspoon

Method:

1. In a large bowl, mix together the whole wheat flour, sourdough starter, salt and oil.

2. Add water little by little and knead into a smooth dough. The dough should be wetter than chapati dough.

3. Let the dough rest for 5–6 hours.

4. During the first 2 hours, stretch and fold the dough every 30 minutes, for a total of 4 times.

5. Let the dough rest for the remaining time to complete the bulk fermentation.

6. After 5–6 hours, fold the dough once.

7. Grease a steel plate and spread the dough on it into an oval shape, about 1.5 cm thick.

8. Top with sliced tomatoes, garlic cloves, rosemary and salt.

9. Brush a little oil over the top.

10. Bake at high heat until golden brown.

11. Let the focaccia rest for 5 minutes after taking it out of the oven before cutting and serving.