Sourdough Focaccia Bread · 430 g water, room temperature · 50 g - 100 g (1/4 to 1/2 cup) active starter · 10 g (about 2.5 teaspoons) kosher salt · 512 g (about 4 cups) bread flour, · 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling · Nice, flaky sea salt, such as Maldon or Herbs of choice Place the starter, salt, and water in a large bowl. Stir with a spatula or wooden spoon to combine - it doesn’t have to be uniformly mixed. Add the flour. Mix again until the flour is completely incorporated. If time permits, perform one “fold”: 30 minutes after you mix the dough, reach into the bowl, and pull the dough up and into the center. Turn the bowl quarter turns and continue this pulling 8 to 10 times. 1. Drizzle with a splash of olive oil and rub to coat. Cover bowl with a tea towel or bowl cover and set aside to rise at room temperature (70ºF/21ºC) for 4 to 18 hours (the time will vary depending on the time of year, the strength of your starter, and the temperature of your kitchen - in summer, for instance, my sourdoughs double in 6 hours; in winter, they double in 18 hours. Do not use an oven with the light on for the bulk fermentation - it will be too warm. It is best to rely on visual cues (doubling in volume) as opposed to time to determine when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.). When dough has doubled, place 2 tablespoons of olive oil into a 9×13-inch pan. (I have been using this USA Pan, which I love. I have had no sticking issues. If you are using a glass pan, you may, as a precaution, want to butter it first - I have had disasters with bread sticking when I’ve used oil alone with other baking vessels.) Drizzle dough with a tablespoon of olive oil. Use your hand to gently deflate the dough and release it from the sides of the bowl. Gently scoop the dough into the center of the pool of oil in your prepared pan. Fold dough envelope style from top to bottom and side to side to create a rough rectangle. Turn dough over so seam-side is down. Rub top of dough with oil. Leave alone for 4 to 6 hours, uncovered, or until puffy and nearly doubled. Heat oven to 425ºF. Rub hands lightly with oil, and using all ten fingers, press gently into the dough to dimple and stretch the dough to nearly fit the pan. Sprinkle generously with sea salt. Transfer pan to the oven and bake for about 25 minutes or until golden all around. Remove pan from oven and transfer bread to a cooling rack. Cool at least 20 minutes before slicing. www.alexandracooks.com on Pinterest: Simple Sourdough Focaccia: A Beginner’s Guide

Crusty Yeast Artisan) or Sourdough Bread 3 cups all purpose flour ---approximately 375 grams ( I prefer unbleached and organic) 2 tsp or 10 grams Kosher Salt 1 ½ cups lukewarm water or356 grams, use distilled or filtered water, you can also let tap water sit 24 hours or boil it and let it cool. ½ tsp Active Dry Yeast or 1.75 grams OR ½- 1 cup sourdough starter 115-230 grams In a large bowl or food safe 6 quart container add Add water Add the yeast and the flour and salt. Mix until no dry ingredients, it will be a shaggy dough. Cover dough with lid, plastic wrap or a towel and allow to sit at room temperature for at least 8 hours. If you are in a rush, you can use warm water 105 to 115 degrees. Place in cold oven with the light on for 4-6 hours. You can make the dough in the evening, leave the dough out to proof and then you are ready to bake in the morning. If you want bread in the evening, simply put the dough in the frig and take it out the next morning and leave to proof at room temperature for 6 to 8 hours. Heat oven to 450 degrees. Place a Dutch oven with lid to heat. Heat for 30 to 45 minutes. You need to get both oven and container good and hot. Gently remove the dough from the bowl by stretching and turning, do this about 4 times. Remove dough with a scraper, rotating bowl or container on to a lightly floured board. Shape the dough into a round or oval as desired. You will rotate the dough and with one hand tuck the dough underneath. Place the dough on a well-floured proofer basket or a lint free well floured tea towel in a bowl or the desired shape for your bread. Cover with a clean light weight damp not wet towel. Let rise for 30 to 45 minutes while oven and Dutch oven is heating Lightly spray a full size sheet of parchment paper with non stick spray. Set aside. After the final rise gently invert the dough onto the parchment paper and score the top of the dough in desired design. Use either a lame or a razor blade to score. Remover the Dutch oven from the oven, remove lid, very carefully lift the bread by the parchment paper into the Dutch oven. The Dutch oven is very hot. Be very careful not to burn yourself. Silicone oven mits are great for this. Put the lid back on the Dutch over and bake for 30 minutes. After 30 minutes, remove Dutch oven and carefully remove bread with the parchment and place the bread back into the oven for about 7 minutes. This is when it will brown and do a final crisp. You could simply remove the lid and leave bread in Dutch Oven but it has a tendency to make the bottom crust very tough. Remove from oven and place on cooling rack. DO NOT CUT FOR AT LEAST 1 HOUR. This is important. If you cut it while it is hot, you will have a gummy mess.

Hi Lorine! How much yeast do I need? Is there more than one type? Thanks!!

@StStephenCatholicCommunityTN

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1/2 teaspoon