@thatfoodielyss: Focaccia Sourdough recipe 🥖🍞✨ Measurements 100g active sourdough starter 390ml warm water (105/110F) 1 Tablespoon (15ml) extra virgin olive oil Mix then add 500g white bread flour (12% protein content or higher) 2 teaspoons (10g) fine sea salt Wait 30 mins to 1 hour then do 1st set of stretch & folds Do 2 more stretch and folds & coil folds every 30 minutes over the next hour then cover bowl and let rest at room temperature for 4 hours. Cover bowl and place in fridge over night. Next day, line baking sheet w/ extra virgin olive oil and nonstick parchment paper. Tip dough out onto it (smooth side down) Fold dough into thirds, then flip over long ways. Cover to proof for 2-3 more hours. Dough should spread out in pan. If not, coax dough with oiled hands to the edges. Drizzle with extra virgin olive oil and dimple dough. Top with flakey sea salt and either fresh oiled rosemary or a light sprinkle of Italian seasoning. Bake at 220C/430F for 22-30 minutes on the lowest rack in oven to crisp up the base (if using parchment). Bottom should be golden/crispy. Can drizzle with more olive oil or not. Wait 30 mins to cool then cut into it and enjoy! #sourdoughtutorial #sourdoughfocaccia #focaccia #sourdoughrecipes #baking