focaccia again

I’ve been messing (yet again)with a sourdough focaccia that is 80% strong white flour and 20% of my home blend flour. It’s a wet dough (focaccia and ciabatta are pretty much as wet as they come) but the open crumb and hearty bite of this bread is a dream.

The recipe is adapted from Michael James.

This one in the photos is topped with roast potatoes, olives and sundried tomato paste.

Up next laminating khorosan If I’m working with a small batch of dough (say for 2-4 loaves) sometimes — about an hour or so into bulk fermentation — I’ll laminate the dough. rolling dough in things Pane carasau is a Sardinian flat bread that you can find everywhere. There’s also a version that is brushed with olive oil and a bit of salt called

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