Sourdough Focaccia

This is another recipe gleaned from Lorraine of Fresh Healthy Cooking. It is very similar to the Dutch oven sourdough and then it detours! So watch out....when you think you know what you're doing ....hehehe...

Whisk

1 1/2 c unfed sourdough starter 

1 c water

Add

1 c rye flour 

1 1/2 c bread flour

Note: the following steps work well with wet hands as the dough gets quite sticky. A dough scraper really helps to scrape the counter.

Mix with hands until dough forms a ball. 

Cover and rest for 5 min

Transfer onto counter and knead for 5 min

Cover and rest for 5 min

Smear hands generously with softened butter (or lard) and knead for 5 min (adding more butter to hands and mixing into dough)

Form into a ball and brush top with butter

Cover and let rise 8-12 hrs in the fridge

In the morning (or after rising time) punch down and add 1 tsp sea salt 

Knead for 2 min 

Spread out on an oiled cookie sheet

Brush with olive oil and rest 5 min

Spread out some more and brush again with olive oil

Sprinkle with rosemary or topping of your choice

Cover with cloth and let rise for 1 1/2 hr

Preheat oven to 450°

Sprinkle with course sea salt

Bake 15-20 min

Change oven to broil and bake another few min until golden brown

Remove and brush with more olive oil