PARVATI 🍞 II Focaccia

After rehydrating my starter I needed to now start on my first loaf. I was nervous to say the least…. but I definitely wanted to use the starter.

Thus my first Focaccia was born …..

100g starter

10g salt

440g water

Stir to combine

512g flour

Stir to form a sticky dough ball

Cover for 8-18 hours

When it doubles drizzle olive oil on it

Deflate by pulling from sides to centre.

Second rise in a lined tray 5-6 hours

Dimple / stretch and oil & salt

Bake @ 218degrees for 25 minutes

Ingredients measured and mixed
10 hours later
Ready for the second rise
Oiled…stretched….dimpled
Baked and ready

There’s nothing left !!!!!