Simple Sourdough Focaccia Bread Making

Autolyse flour and water for an hour. You can skip this step but it shortens the kneading time later on.

Add levain and salt and mix well.

Add olive oil or softened butter, knead well until you get a smooth homogenous dough.

Proof until double, giving it a fold every 30 minutes for the first 2 hours.

Cold retard by storing in fridge overnight.

Tip the dough out onto a well-oiled tray and let it proof.

Preheat oven to 250°C.

Gently stretch the dough outwards towards the rim of the pan and dimple it. Add your favourite toppings.

Bake the focaccia at 230°C for approximately 20-25 minutes.