u/raccafarian

Ingredients

120g active sourdough starter

410ml warm water (adjust down slightly if needed)

2 tbsp extra virgin olive oil (plus more for greasing and drizzling)

2 tsp salt

500g bread flour

Fresh rosemary & flaky sea salt (for topping)

Instructions

In a large bowl, whisk together the active sourdough starter and warm water until fully dissolved. Add olive oil and salt, stir to combine.
Add the bread flour and mix until a shaggy dough forms. The dough will be soft and sticky - this is key for a light, airy crumb. (Tip: If you're not used to working with high-hydration dough, you can reduce the water slightly.)
Rest the dough for 30 minutes, covered. Perform 1 stretch and fold. Rest for another 30 minutes. Do 2 coil folds, spaced 30 minutes apart.
After the last fold, let the dough rest for another 30 minutes. Transfer the dough, covered, to the fridge to cold-proof overnight for 12-48 hours.
The next morning, line a baking tray with parchment paper and generously drizzle it with olive oil. Gently tip the dough onto the tray. Fold the dough inwards a few times as shown in the video, then flip it seam-side down. Cover and let it proof at room temperature for 1-2 hours, until noticed puffy and spread in tray.

Drizzle more olive oil over the surface. With oiled fingers, gently dimple the dough all over. Top with fresh rosemary and a generous sprinkle of flaky sea salt (or your favorite toppings)
Bake in a preheated oven at 230°C (445°F) for about 25 minutes, or until golden brown and crisp on the edges.
Allow the focaccia to cool in the tray for at least 15-20 minutes before slicing. Enjoy warm or at room temperature.

Recipe from egzonabakes on instagram!

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Ingredients

120g active sourdough starter

410ml warm water (adjust down slightly if needed)

2 tbsp extra virgin olive oil (plus more for greasing and drizzling)

2 tsp salt

500g bread flour

Italian herbs, parsley, garlic, red pepper flakes & flaky sea salt (for topping)

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Finally got my igniter replaced in the oven so this is a thrill to be able to make pizza again

Ingredients

120g active sourdough starter

410ml warm water (adjust down slightly if needed)

2 tbsp extra virgin olive oil (plus more for greasing and drizzling)

2 tsp salt

500g bread flour

Mix everything together let rest 30 mins, do stretch and folds, rest 30 coil fold, rest 30 then coil fold then let rest room temp for 30 mins then pop in fridge for 12-48 hours when ready to bake place in rectangle 9x13 pan parchment lined and well oiled, letter fold then flip, rest for 1.5-2hours covered at room temp, press into dough with more olive oil then top with choice of toppings bake at 450°

Nothing fancy just a singular simple loaf that I enjoyed making and eating