Focaccia con lievito madre

Ingredienti

• 320 g Bread flour
• 80 g Sourdough starter or levain (active and bubbling)
• 250 g Water
• 15 g Olive oil
• 7 g Kosher salt
• 1 cup Cherry tomato halves
• 2 sprigs Rosemary (cut into small pieces )
• 100 g Mozarella (thinly sliced)
• 1/4 cup Extra virgin olive oil
• 10 fresh Basil leaves
• 1 tbsp Coarse sea salt (I used garlic sea salt)

Preparazione

1. 1

   Sourdough starter (levain) – If your sourdough starter is not active, you’ll need to feed it a few hours before making the bagels to ensure it’s active and bubbly.

2. 2

   Autolyze - Combine the water, levain/starter, olive oil, and flour in a large bowl. Combine well until no dry flour is visible. Cover the bowl and leave it on the counter for an hour.

3. 3

   Stretch & Fold - After an hour of resting, sprinkle the salt over the dough and knead the dough using a stretch and fold method for 2 minutes. Rest for 30 minutes, then stretch and fold two more times.

4. 4

   Bulk ferment - Cover the bowl and leave the dough to rise in a warm place (24C/74F) on the counter for 5 hours or in the fridge overnight

5. 5

   Shape - Transfer the dough to a 10-inch oiled cast-iron skillet or 9 x 13-inch oiled rectangle baking dish lined with parchment paper. Using the flat of your fingers, gently spread the dough in the pan.

6. 6

   Proof - Cover the pan with plastic wrap or a clean tea towel. Leave to rise on the counter until it doubles in volume for about 2 to 3 hours.

7. 7

   Oven - Preheat the oven for at least 30 minutes at 425°F/220°C/ Gas Mark 7

8. 8

   Assemble - Once double in size, create dimples/holes in the dough by poking your fingers into the dough. You can break the big bubbles but leave some to become crisp during baking.

9. 9

   Top - Dot the top with cherry tomato halves, slices of mozzarella, rosemary, thyme, basil leaves, and a sprinkle of garlic sea salt. Drizzle the olive oil all over the bread.

10. 10

    Bake - Transfer to the oven and bake for 35 to 40 minutes or until the top is golden brown. When baked, remove from the oven and cool on a cooling rack at least 10 minutes before you cut. Garnish with more fresh basil leaves.