sourdough focaccia

hot flash cook

Hot Flash Cook Sourdough Focaccia

serves 8

ingredients

• 500 g sourdough starter (active, fed)

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• 300 ml warm water
• 10 g salt
• 30 ml extra virgin olive oil

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• Fleur de sel for topping
• Fresh rosemary sprigs

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• Coarse sea salt crystals

method

1. Mix sourdough starter, warm water, and salt until combined. Let rest 30 minutes (autolyse).
2. Fold in olive oil until fully incorporated. Cover and bulk ferment 4–6 hours at room temperature, folding every 30 minutes for the first 2 hours.
3. Turn dough onto a lightly oiled 9×13 inch baking pan. Stretch gently to fill. Cover and proof 2 hours until puffy.
4. Preheat oven to 450°F (230°C). Dimple the entire surface with your fingertips, creating deep wells.
5. Drizzle with olive oil. Scatter rosemary and coarse sea salt over top.
6. Bake 25–30 minutes until golden brown and crisp. Cool on a wire rack 10 minutes before slicing.