Baking interlude: Sourdough Focaccia

We have a winner in the focaccia department! I followed this recipe:…

I used 400g AP flour and 100g wholegrain spelt flour.

After four hours of bulk rise and coil folds ever 30 minutes:

I finished the folds last night, so after transferring the dough into the pan, I covered it with clingfilm and a damp towel and placed it in the fridge. This morning:

After two hours of warming up in the oven with the oven light on and a bowl with boiling water placed in the bottom of the oven, I dimpled the dough and decorated with olives, gorgonzola cheese, chili flakes, thyme and rosemary:


After 20 minutes in the oven at 240C, again with a bowl of boiling water in the bottom:


I‘ll take it along to friends tonight for a barbecue. I will let you know afterwards how it tasted! 

2 thoughts on “Baking interlude: Sourdough Focaccia

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