Focaccia

• follow the sourdough bread recipe
  • up the hydration to 80-85%
  • after cold retardation in the fridge, stretch the dough out onto a pan
• ingredients
  • 100g sourdough starter
  • 500g flour
  • 400g water for ~80% hydration
  • 10g salt
  • 12g olive oil
  • some toppings
    • flaky sea salt
    • sun-dried tomatoes
    • garlic, butter, rosemary
      • check at 20-25 min as crispy garlic may not taste too good
      • ~20g of garlic should be about right for this size
    • thinly sliced potatoes
• instructions
  • stretch the dough out onto a pan
  • let rest until it expands and fills with bubbles, 2-5 hours depending on temperature
  • drizzle some olive oil on the dough
  • massage the dough
  • add toppings
  • heat oven to 240°C
  • boil some water and add a tray with boiling water to produce steam
    • this may not be necessary if the focaccia is rather thick or if something like potatoes are used for topping
  • lower to 200°C and put the focaccia in the oven
    • with sun-dried tomatoes, they may burn a bit at 200
      • 25minutes at 175°C would leave the bread slightly undercooked though
  • let cook for about 20-25 minutes depending on the dough thickness
    • ~40 min in a thick ceramic baking dish