American Brass’ Sourdough Focaccia

Ingredients

 500g “00” flour 

 410g water 
 150g sourdough starter 
 12g salt

Directions

1. Combine the flour, water, starter and salt in a bowl and mix by hand until all of the
flour is hydrated. About 5 minutes.
2. Cover bowl with a damp kitchen towel and set aside for about 25 minutes.
3. With slightly oiled hands, “fold” the dough by picking up the sides of the dough and
turning it over itself 2-3 times. Set aside for another 25 minutes and repeat these steps
2-3 more times until the dough is smooth and gluten has formed.
4. Let ferment at room temperature for about 2-3 hours or until the dough has just about
doubled in size.
5. Prepare four 6″ cast iron skillets by drizzling a generous amount of olive oil in each to
coat all sides of the skillet.
6. Turn out dough onto a clean countertop and cut portions of dough with a bench
scraper or dough knife to 230g portions. Form each into dough balls and place in
skillets.
7. Pour olive oil over each dough ball and dimple with the tips of your fingers to spread
the dough out to all sides of the skillets. Place skillets into a covered container to proof
for about 2 hours at room temp until the dough has doubled in size.
8. Bake at 475′ f for 10-15 minutes or until dark brown. Let cool on wire racks.