HERB AND TOMATO SOURDOUGH FOCACCIA

INGREDIENTS

100g Active Sour Dough Starter

375g Water

20g Honey

500g Bread Flour

10g Himalayan Pink Salt

Olive Oil

1/2 Cup Grape Tomatoes Sliced

1/2 Sprig of Rosemary

2 Tablespoons of Grated Parmesan

Few Sprinkles of Sea Salt

ASSEMBLY

1. In the morning feed your starter to allow it to become active.
2. In the evening, make your dough. In a mixing bowl of a stand mixer add 100g of your active starter, water, and honey. Mix to fully combine all ingredients.
3. Add flour and pink salt. Mix to fully combine all ingredients.
4. Cover the bowl with a wet towel and set aside for 30 minutes.
5. Using a dough hook, knead on medium speed for 5 minutes.
6. Grease a large bowl with olive oil. Place the dough in the greased bowl and cover with plastic wrap.
7. Set aside over night (12+ hours) until the dough has doubled or tripled in size.
8. Generously cover a medium sized cast iron skillet with olive oil. Place the dough in the skillet.
9. Using your hands, cover the dough with olive oil and flip the dough to cover the other side. Spread the dough out, it will not touch the edges until it rises a second time.
10. Cover the dough with plastic wrap or a dry kitchen towel. Allow to rise until it’s become large and puffy. About 2 hours.
11. Add the toppings. Cover hands with olive oil, dimple the dough, and add the toppings by pressing them into the dough. Do not add the Parmesan until 5 minutes before you’re done baking. Cover and set aside to rest for 30 minutes.
12. Preheat oven to 425.
13. Coat hands with olive oil, and dimple the dough again right before baking.
14. Bake for roughly 25 minutes, until the focaccia is golden brown. Top with grated Parmesan 5 minutes before the bread is done baking.
15. Let the bread cool on a wire rack and serve.