simple sourdough focaccia

its light and airy but the right kind of chewy. it tastes like olive oil and love. my biggest tip is bring out the good olive oil for this one.

active bubbly starter, 100g

bread flour, 500g

water, 440g

salt, 10g

olive oil, at your discretion.

butter, for lining a pan

1. mix starter, flour, water and salt in a bowl until shaggy dough. it might be a super wet dough and take the shape of the bowl, that's okay.

2. sprinkle some olive oil (i eyeball about 2 tbsps) and rub it on the surface of the dough to avoid drying out.

3. cover bowl with a damp cloth and put it in the oven that is off, with the lights on. this is what i use as a make shift fermentation station, the bulb gives off enough heat and your environment stays sort of a constant temp. let it sit for 10-14 hours until more than doubled.

4. after first rise, fold the dough into itself 2 or 3 times to deflate and transfer to a buttered 9x12 inch roasting pan. you can use a bigger pan but your bread will be thinner, i like mine thick like the photos. add some more oil on the surface of the dough and let sit again in the oven for 3 hours. it will double in volume again.

5. preheat oven to 425 degrees. once your oven is hot, use all ten fingers to dimple the dough all over. sprinkle some oil over your dimpled dough and flakey salt/ rosemary if you like.

6. bake for 25 minutes or until the crust is golden brown.

recipe from: alexandras kitchen