Herb & Garlic Sourdough Focaccia

Ingredients

• 500 gr bread flour

• 12 gr salt

• 100 gr mature sourdough starter

• 30 ml olive oil

• 380 ml tepid water

For the topping;

• 1 tbsp rosemary, finely chopped

• 1 tbsp thyme, finely chopped

• 1 tbsp sage, finely chopped

• 4-5 cloves of garlic, finely sliced

• 50 ml olive oil

• Pinch of flakey salt

Instructions

1. In a stand mixer bowl, add flour, salt, sourdough starter, 30 ml olive oil, and water. Mix at low speed for 15 minutes.

2. Generously cover a large bowl with olive oil. Transfer the dough to the oiled bowl. Cover with cling film and store in the fridge overnight.

3. Take the dough out of the fridge and let it come to room temperature for 30-45 minutes.

4. Generously cover a 27x40cm baking sheet with olive oil. Transfer the dough to the baking sheet, spread it to edges and corners. Cover with cling film and proof for 2-3 hours.

5. Preheat the oven to 230°C/450°F.

6. For the topping; in a small bowl, combine rosemary, thyme, sage, garlic, olive oil, and a pinch of salt. Drizzle over the dough. With your fingers create dimples all over the dough, be gentle.

7. Bake for 20-22 minutes. Leave it to cool. Enjoy!