This Sourdough Focaccia is combined with flavours of garlic, paprika and fresh garden herbs.
In a bowl, hand mix all focaccia ingredients until just combined. Cover and rest for at least 1 hour. Take note of the dough size.
Stretch and fold the dough to build elasticity, cover and repeat twice more with 15 minutes rests. Rest 30 minutes covered. Perform 3 coil folds every 30minutes (at least 3 times).
Allow dough to rest until it has doubled in size since step 1. Note: This time may vary depending on your room temperature. Cover bowl and place in fridge to allow dough to further ferment overnight.
In the morning, remove dough from fridge and allow it to reach room temperature (approx. 1 hour).
Place the dough into an oiled baking dish or cast-iron skillet. Gently stretch edges to fit pan shape, be sure not to deflate dough. Rest for a further 2 hours or until bubbles have started to form on top (time may vary depending on room temperature).
Evenly sprinkle all toppings onto dough (excluding fresh herbs), then drizzle with oil. With oiled fingers, gently dimple the dough evenly, making sure to push the garlic pieces to the bottom of the dish.
Bake in a preheated oven at 230c for 20-25 minutes or until golden brown.
Remove focaccia from baking dish and allow to cool slightly before cutting. Sprinkle with herbs and serve.
Toppings: 1 tbsp nigella seeds 1 tsp Organic Paprika Garlic confit (at least 8 large cloves halved) Pinch salt flakes 2 tbsp Organic Olive Oil Extra Virgin(approx.) Handful of parsley and dill roughly chopped (or choose your own toppings)
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