Three weeknight focaccias
Base: 500 g flour, 400 g water, 10 g salt, 100 g active starter, plenty of olive oil. Stretch and fold four times, then into the fridge.
- Rosemary and flaky salt
- Cherry tomatoes and olives
- Thin potato slices with garlic
A balcony garden, a sourdough starter called Gerald, and notes on both.
Base: 500 g flour, 400 g water, 10 g salt, 100 g active starter, plenty of olive oil. Stretch and fold four times, then into the fridge.