For one sourdough focaccia you’ll need (in a pan of 19 cm x 32 cm):

  • 500 g of white wheat flour (100 %)
  • 350 g of water or more if needed (70 % or more)
  • 10 g of salt (finely milled) (2 %)
  • 100 g of doubled and puffy sourdough starter (20 %)

Your starter needs to be doubled, active and bubbly since you last fed it. It should smell nicely of yoghurt or kefir.

For the video of the dough making, see the next lesson.

Find all your sourtastic utensils HERE.

*No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.

@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved.