Life With The Holmes Sourdough Focaccia

Life With The Holmes Sourdough Focaccia

Ingredients

1. 500g strong white bread flour

2. 415ml water (25-27ºC)

3. 150g sourdough starter

4. 11g salt

5. Extra Virgin Olive oil, as much as your heart desires

Toppings

1. Celtic sea salt

2. 2-3 sprigs fresh rosemary, roughly chopped

3. Half a jar of pitted kalamata olives

Desired timetable

7am

Take your starter out of the fridge to come to room temperature

9am

Feed your existing starter 1:1:1 (at least 100g starter, 100g strong white bread flour and 1oog water)

2pm

Measure out 150g starter from your jar (some may have more from the morning feed) and add to the bowl, followed by 395ml water and mix briefly until it dissolves in the water. Add the flour and use your hands to create a shaggy dough, ensuring all the flour is moistened. Squeeze the dough until there are no dry spots. Cover the bowl and let it rest for approximately 30 minutes in a warm place to aid fermentation.

2.30pm

After the rest, sprinkle salt on the dough and pour the reserved 20ml water over it. Softly work the dough by dimpling, squeezing, and folding it until the water and salt are fully incorporated. Cover and rest again for 30 minutes.

3.00pm

Proceed with a set of stretch and folds as an alternative to traditional kneading, building strength in the dough. Wet your hand, go under the dough, and pull a portion, then stretch it up and over the dough. Repeat this process four times around the bowl. Cover and rest for 30 minutes

3.30pm / 4.00pm / 4.30pm

Repeating the above step three more times

4.30pm - 6.30pm

At this point, I allow the dough to rest for approximately 1-2 hours until it rises by about 40-50% and shows clear signs of fermentation (bubbly).

6.30pm

Grease a 9x13 non-stick pan (or line a traditional 9x13 pan with parchment paper) with 3 tablespoons of extra virgin olive oil. Transfer the dough carefully to the pan and add a little oil on top to prevent drying. Cover the pan and refrigerate for 18-24 hours.

Next Day

12.30pm When ready to bake, bring the dough back to room temperature by removing the pan from the fridge and letting it rest for 1-3 hours until it has a jiggly texture.

1.30pm – 3.30pm

Preheat the oven to 240ºC (220ºC Fan). Generously drizzle the focaccia with extra virgin olive oil and use oiled fingers to dimple the dough all over. Sprinkle with flaked sea salt and push in your olives, top with chopped rosemary, if desired. Bake in the preheated oven for 15 minutes, then reduce the temperature to 210ºC (190ºC Fan) and bake for an additional 15 minutes or until the focaccia turns golden brown.

Remove from the oven and carefully transfer the bread from the pan to a wire rack to cool. Focaccia is best when consumed on the day it's made but can also remain delicious for a few days after baking. It can be frozen as well, just like most other breads.