Sourdough Focaccia Bread
Adapted from two recipies from King Arthur Baking and The Clever Carrot Ingredients Shop this Recipe Dough 1 1/2 cups (340g) ripe (fed) sourdough starter 1 1/2 cups (340g) lukewarm water 6 cups (720g) King Arthur Unbleached Bread or All-Purpose Flour 6 tablespoons (74g) olive oil, plus extra for the pan and the top of the focaccia 1 tablespoon (18g) table salt 2 tablespoons (43g) honey 1 tablespoon instant yeast (optional - in winter, this can help the dough rise in a cold kitchen) fresh rosemary or dried rosemary, for topping Spread 1 cup (227g) ricotta cheese 1 tablespoon honey 1/4 teaspoon table salt Instructions Before you begin: decide when you want to make the dough. The instructions (below) outline a long, overnight rise @ 68-70 F (20-21 C) Alternatively, you can rise the dough during the day. Please refer to the sample schedules in the post above and choose what suits your needs. M ake the Dough : In the evening: whisk the sourdough starter, water and honey together
