Lievito Madre Tomato Focaccia

This Lievito Madre tomato focaccia is an Italian bread that is naturally leavened with a pasta madre sourdough starter.

📝 Ingredients

• 175 grams water (lukewarm)
• 50 grams milk (2% or whole milk luke warm)
• 1 teaspoon honey
• 75 grams lievito madre active (broken in pieces)
• 300 grams bread or 0 flour
• 3/4 teaspoon salt
• 10-12 cherry or grape tomatoes
• 2-3 tablespoons olive oil
• 1 teaspoon oregano

👨‍🍳 Instructions

1. 1In the mixing bowl add 100 grams of water, honey, all the milk and the lievito madre with the flat beaters beat to combine a couple of minutes, then add ½ the flour and combine, cover with plastic wrap and let rest one hour.
2. 2Add the remaining flour and water, knead with the dough hook for 10 minutes on speed #1, then increase the speed to #2 and continue for 5 minutes more. Add the salt and knead for 3 minutes more.
3. 3Grease an 8 or 9 inch / 20 or 23 cm square cake pan with olive oil. Transfer the dough to the pan and gently make indentations with your fingers in the dough, cover and let rise in a draft free warm area for 10-12 hours or until doubled in bulk.
4. 4Pre-heat oven to 410F/220C.
5. 5Cut the tomatoes in half and place them cut side down on top of the risen focaccia. Drizzle with olive oil and sprinkle with oregano. Bake for 15 minutes then lower the oven to 350F/180C and continue to bake for approximately 20-30 minutes. Let cool 5 minutes, cut and serve. Enjoy!