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Sourdough Focaccia

This recipe comes from Maurizio of The Perfect Loaf. He has created the most simple and delicious recipe for Sourdough Focaccia. It's a great addition to the summer picnic table -- you can throw on whatever seasonal additions you've got floating around -- Zucchini Flowers + fresh herbs? Red Onion + Sweet Potato? Tomatoes? Roasted Garlic? Go bananas!

345g AP Flour
148g Bread Flour
10g Olive Oil
394g Water
9g Salt
94g Active Sourdough Starter

Either by hand, or using the mixer -- combine the water, starter, flours, and salt. If you have opted to use the mixer, you will use the dough hook attachment. Knead the dough until it comes together in a smooth, cohesive mass about 5 minutes with a mixer, or about 10 minutes by hand. Add in the oil and mix until the dough comes back together, 3-5 minutes. 

For the first 2 hours of the bulk fermentation, perform a set of stretch and folds at 30 minute intervals. 

After 2 hours, transfer the dough to a deep, parchment lined, and oiled pan. Once again at 30 minute intervals for the next 2 hours, with wet hands, gently stretch the dough out to fit the pan. Either let proof at room temperature for 2 hours, until the dough is nice and puffy, and extremely soft, then bake. Or let proof in the fridge overnight. If proofing overnight, throw in the fridge and then the next morning, let come up to room temperature to bake. Make sure it is really nice and bubbly before going into the oven.

To bake, preheat oven to 450F. Using finger tips, dimple sourdough evenly, then drizzle with more olive oil, some sea salt, and whatever toppings you prefer..tomatoes, herbs, etc. Bake until it is nice and golden brown, about 30 minutes. Enjoy!

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