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Ingredients
  • subheading: For your starter:
  • 50 g (scant ¼ cup) mature starter room temperature
  • 50 g (scant ¼ cup) flour
  • 50 g (scant ¼ cup) tepid water (filtered, bottled or boiled and cooled tap water)
  • subheading: For the sourdough focaccia:
  • 100 g ( 3 ½ oz) active starter
  • 400 g (1 ½ cups 3 tbsp) water (filtered, bottled or boiled and cooled tap water)
  • 3 tbsp runny honey optional
  • 12 g (2 scant teaspoons) sea salt
  • 500 g (4 cups) white bread flour
  • 3 tbsp virgin olive oil for the bowl
  • 3 tbsp virgin olive oil for the bread or as needed
  • coarse sea salt to sprinkle
Steps
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