Lately I’m experimenting a lot with sourdough and I have to say, besides the obvious improvement with bread, it is with pizza and focaccia that a piece of sourdough do its best!
For the focaccia
200 g of sourdough
300 g of flour
200 g of durm wheat flour
250 ml of water
Knead all the ingredients until you have a silky dough. Let it rise for 4 to 6 hours.
The stuffing this time was the “empty the fridge” kind: quartered cherry tomatoes, diced red pepper, capers, finely sliced spring onions.
Turn on the oven at the maximum.
Divide the dough in two. Roll out one half on a oiled oven sheet, spread over it the stuffing, then cover it with the rolled out other half. Spray all the surface with oil and bake it until golden, 15-20 minutes.