Sourdough Focaccia

I have been wanting to learn the making of sourdough bread for the longest time as many have told me about the healthier benefits as compared to instant-yeasted bread. Finally, found one place that fits my time and the syllabus sounds right - TBB (Tiong Bahru Bakery).

Finally I have my sourdough bread!

But, it didn't seem very well received at home due to the "tougher" crust. So I went in search of variations for sourdough and I found a sourdough focaccia recipe on an Instagram account that I was following (@honeybeesweets.sg) and it was a hit!

Ingredients

250g bread flour

65g levain (feed starter 1:1:1 and proof 3 hours)

5g sea salt

185-190ml water

15g butter

100g mozzarella

Toppings

15-18 cherry tomatoes, rinsed and halved

4-5 tbsp roasted garlic oil

6-8 clovers roasted garlic, smashed

small bunch of basil, torn

Method

1) Mix all the dough ingredients together. Leave for 30 mins

2) Coil fold and repeat for 3 more times every 30 mins.

3) Place dough on baking dish greased with garlic oil. Stretch out the dough and leave it to proof for 2-3 hours.

4) Drizzle with garlic oil and dimple the dough. Add cherry tomatoes, roasted garlic & cheese

5) Bake 25-28 mins at 215degrees. Remove and add basil.

Notes

1) Again, my oven has to be at about 200deg

2) I proof my levain for more than 3 hours as my starter is taken out directly from the fridge