SOURDOUGH FOCACCIA

Adapted from Alexandra Cooks, with topping from Dee's Little Kitchen

Ingredients:

50-100 g mature sourdough starter

430 g lukewarm water

510 g bread flour

10 g kosher salt

3 T olive oil, divided

Brine topping:

3 T warm water

1/2 t kosher salt

1 T olive oil

2 garlic cloves, minced or pressed

1 t dried oregano

1 t herbes de Provence

Parmigiano reggiano, grated

Method:

Mix the starter, water, flour and salt with chopsticks in a large bowl, until the dough comes together.  Cover and rest for half an hour. Using wet hands, fold and turn the dough until it gains shape (8-10 times).  Repeat every half hour 2 more times.

Cover and allow to double in size, or just rise for 4 more hours. 

Place 2 T oil in a 9" x 13" pan.  Knock the air out of the dough and fold it one more time, forming it into a rectangle.  Place in the oiled pan, fold side up, then flip over and gently encourage it toward the corners.  Top with another 1 T oil.   Cover and allow to rise 2 -3 hours, or until doubled again.  

Preheat the oven to 425°F.  Dimple the dough with your fingers.  Combine topping ingredients, aside from cheese, in a medium bowl.  Sprinkle dough with topping, adding cheese last, to taste.  Bake for 25 minutes, remove from oven and cool for 20 minutes before eating.