Sourdough Focaccia

Ingredients

• 10 g sourdough starter (wheat sour)
• 245 g lukewarm water
• 6 g salt
• 70 g whole wheat flour
• 250 g spelt flour Type 1050
• 6 g olive oil
• 3 tbsp olive oil
• 2 sprigs fresh oregano
• 4 dried tomatoes
• 1 Red Onion
• 1 pinch sea salt

Instructions

1. 1.

   Whisk the starter with 20 g lukewarm water, add 20 g whole wheat flour and mix well. Cover and let it rise in a warm place for 3–6 hours.

2. 2.

   When the sourdough is ready, dissolve the salt in the remaining water, add the rest of the flour and the sourdough. Knead the dough for about 10 minutes. Then fold in 6 g olive oil. Transfer to a baking dish greased with ½ tbsp oil, cover, and let rest for 30 minutes. Stretch and fold four times, resting 30 minutes between each.

3. 3.

   Transfer to a deep baking tray (about 35x20 cm) greased with ½ tbsp oil, let rise for 4 hours. During the first hour stretch gently outward into the corners twice with wet hands, pausing 30 minutes in between.

4. 4.

   Meanwhile wash oregano, shake dry and pick off leaves. Chop dried tomatoes finely. Peel onion and slice into thin rings.

5. 5.

   Distribute remaining olive oil over the dough, press it in gently several times with wet fingers to create many small indentations that collect the oil. Sprinkle oregano, sea salt, onions and tomatoes on top.

6. 6.

   Bake in a hot oven at 230 °C (fan 210 °C; gas: level 4) for 30 minutes.