Sourdough focaccia

Name: Sourdough focaccia
Ingredients: 40g mature sourdough starter; 160g water; 160g bread flour (I use King Arthur Baking's Sir Lancelot flour); 680g water; 505g all-purpose flour (I use King Arthur Baking's Sir Galahad flour); 360g levain (or starter/discard, as noted above); 230g whole wheat flour (I use freshly milled flour from Castle Valley Mill wheat grains or No. 18 hard wheat flour from Migrash Farms); 18g salt; Approximately 25 - 50g olive oil, for drizzling

www.starrssourdough.com

Easy and airy sourdough focaccia that you can top with anything you'd like!

View full recipe on www.starrssourdough.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.starrssourdough.com.

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Ingredients

40g mature sourdough starter
160g water
160g bread flour (I use King Arthur Baking's Sir Lancelot flour)
680g water
505g all-purpose flour (I use King Arthur Baking's Sir Galahad flour)
360g levain (or starter/discard, as noted above)
230g whole wheat flour (I use freshly milled flour from Castle Valley Mill wheat grains or No. 18 hard wheat flour from Migrash Farms)
18g salt
Approximately 25 - 50g olive oil, for drizzling