Sour dough focaccia

I will try to make sour dough focaccia this weekend. Sour dough is great and gives a lot of flavor to the bread. But you have to plan the baking since the sour dough needs a few days. I think it's worth it.

Sour dough

2 dl ecological flour (wheat) times 2

2 dl warm water, max 37 degrees Celsius, times 2

1 ecological apple

Grate the apple, don't peel. Put the grated apple, 2 dl flour and 2 dl water in a bowl and stir until all is mixed. Cover with plastic foil and wait 24 -48 hours. Pour in 2 dl flour and 2 dl warm water. Stir. Wait 48 hours. When the dough starts to bubble it is ready to be used. The left over dough can be saved in a can in the fridge. Take out in room temperature two days before to be used. Add flour and warm water two times, as described previously.

Focaccia

1 kg flour

6,5 dl water, room temperature

30 g sea salt

10 g yeast

250 g sour dough

1 dl olive oil

rosemary

Mix the yeast and some of the water. Mix in the flour, half of the olive oil, the rest of the water and the sour dough to make a sticky dough. Do not take all flour from the beginning. Knead properly in a baking machine or by hand. When the dough is elastic place in a bowl and let rice in the fridge for 12 hours or 3 hours in room temperature.

Heat up the oven to 250 degrees Celsius. Place the dough on a baking tray greased with oil and press with your fingers to make the dough even. Make small pits in the dough with your fingers. Drizzle the oil over and spread the rosemary. Bake in the oven for 25-30 minutes. Lover the heat to 200 degrees after 10 minutes.