Sourdough Focaccia

1: mix all ingredients together to form a shaggy dough and leave to hydrate for 20-30mins

2: knead dough using slap and fold technique until a smooth strong dough has formed. 

3: leave covered in a bowl in a consistent warm place, I use the top of my fridge, for 4 hours.

4: give the dough a fold/turn then leave to continue bulk proving for another 2 hours. This stage is so important the dough must be more than doubled and very bubbly and gassy, adjust the timings for whatever your dough needs.

5: tip dough out onto a lightly oiled surface and gently de gas and form into a ball. Place dough into a lightly oiled medium deep tray/ lined with baking paper if worried about the bread sticking. Oil the top of the dough and lightly cover with cling film. 

6: place dough in a turned of oven with the light on to kick start the final proof. Every 30 mins use your fingertips to work the dough evenly out to the edges of the tray.

7: when the dough has filled the tray, leave for another 30mins to an hour to make sure the dough proves to it's maximum potential. 

8: when the dough is at its final 20 mins, add the toppings you like, I do rosemary, sea salt, olive oil and two grated tomatoes. With your fingertips work this into the dough. 

9: bake at 220C for 20 mins with a splash of water in the oven at the begging. Check and see if it needs longer, I usually give it another 5-10mins just to make sure. 

Good luck, hope the recipe works as well for you as it does for me.