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Sourdough Focaccia With Cherry Tomatoes & Rosemary
Ingredients
- Levain:
- 16 g active sourdough starter white, 100% hydration
- 32 g water at around 78°F/26°C
- 32 g all-purpose flour
- Main Dough:
- 400 g manitoba flour (strong italian bread flour) or tipo 00
- 320 g water cold
- 80 g levain
- 8 g salt
- 15 g olive oil extra virgin
- Toppings:
- olive oil extra virgin
- fresh rosemary
- cherry tomatoes cut in half
- flaky salt
Chrome Extension
