Italian Rosemary Sourdough Focaccia❤️: Naturally Leavened

Original recipe found online (see Photo 5).

🍞Ingredients: (I halved the original recipe to bake a small, thin 22x22cm pan.)

🎈Dough:

Sourdough starter (levain) 45g, water 185g, bread flour 100g, Type 00 flour 170g (you can use all bread flour if you don't have Type 00), salt 5g, olive oil 7g.

🎈Toppings:

Fresh rosemary, olives, oil-packed sun-dried tomatoes.

🍞Method:

Follow the same mixing, stretch-and-fold, and bulk fermentation steps as a country sourdough boule. For shaping, simply stretch the dough out into a flat pizza-like slab in the pan. Drizzle generously with olive oil, dimple the dough all over with your fingertips, and press in the olives, rosemary, and tomatoes.

Bake at 200°C for about 20 minutes, then brush with olive oil right out of the oven.

The tomatoes on top charred during baking, so I swapped them out for fresh ones afterward and scattered on a few fresh rosemary needles.