Sourdough Focaccia | WILD SOURDOUGH

Get your foc on with this sourdough focaccia bread recipe, and the best part is there is no kneading. Well I lied, that's not the best part, the best part is eating this delicious airy delight. Fluffy with a bit of chew, this is the focaccia for you. Whoa sorry that was cheesy, unlike this herb focaccia bread, maybe a cheese focaccia will be next? Darn, now I want cheese.

Ok, back on track. Despite the lack of cheese, this focaccia bread hits the spot, and of course we need the oil and balsamic dip. Magic happens when olive oil and balsamic vinegar join the party, definitely the guest of honour but the star is and always will be this delicious sourdough focaccia.

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SOURDOUGH FOCACCIA BREAD
Ingredients
1 cup Sourdough starter active (225g)
2 cups Water (450g)
3 cups Bread flour (500g)
1½ tsp Salt (10g)

HERB OLIVE OIL
2 tbsp Olive oil (25g)
1 tsp Thyme (6g)
½ tsp Salt (3g)

Instructions
1). In a large bowl add water, starter, flour, and salt. Mix 2 minutes, until blended smoothly. Cover and let rest for 1 hour (aka the "autolyse").
2). Stretch and fold the dough every 30 minutes for a total of 4 times. Covering dough after stretch and folds.
3). Stretch & Fold: grab one side of the dough, while in the bowl, lift and fold over. Quarter turn the bowl and repeat this four times for each stretch and fold.
4). Pour dough onto a floured surface. Fold into a rectangle, flour as needed, and put into a parchment paper lined (13" x 9") baking pan. Cover and rest 2 hours.
5). Preheat oven to 420°F.
6). Press all fingers into focaccia mix to make little dimples, stretching the dough to fill the pan. Brush with herb olive oil.
7). Bake @ 420°F for 30 minutes or until golden brown. Remove from oven and rest 10 minutes, carefully remove from pan and slice on cutting board. Serve with olive oil and balsamic vinegar.
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"Our pizza is weird and our dough is wild made with sourdough starter. What pizza do you want us to make next?"

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