Sourdough Focaccia - Phase 3

Make sure your starter is nice and strong for this. Super easy recipe that makes great bread. You can make this thicker in a round 9" pan, or thin on a baking sheet. It is delicious both ways.

All measurements for this one is in grams, so grab your kitchen scale.

I do not have measurements in cups for this one.

Sourdough Focaccia
Phase 3
Makes about 16 standard servings of grain

325 grams cool spring water
65 grams strong starter
11 grams olive oil
11 grams of sea salt

Mix these together with your clean hand until combined

Add 370 grams sprouted wheat flour and mix just until flour is incorporated. It will be a shaggy, sticky dough.

Cover with damp cloth and let sit for 1 hour.

Do 11 turns of the dough with damp fingers. Dough should be noticeably smoother. Tuck seam side under and place back in dough. Rest, covered, for 1 hour

With damp fingers, do 3-4 coil folds. Dough is really smooth now. Be more gentle with the dough with each fold. Let rest 1 hour, covered.

Repeat last step 2 more times, resting an hour between.

Oil your preferred pan and place dough in pan. Cover and let rest overnight.

In the morning, heat oven to 425 F

In a jar, add 2-3 minced cloves of garlic, 3-4T finely chopped fresh rosemary, 1T spring water and 3-4 T olive oil. Cover with lid and shake to emulsify. Pour some of this mixture over your dough and carefully spread it with your fingers. Using your fingers, press them into the dough to dimple and spread the dough. Add more of the olive oil mixture, pressing it down into the dimples.
Bake for 20-25 minute- thicker bread will take a bit longer, thin, will be less time.

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