A R E C I P E T O S A V E Rosemary focaccia shot for @henryhollandstudio @cornishsea_salt 100g active sourdough starter 400ml warm water 500g strong white bread flour (I like to use Shipton Mill) 10g sea salt flakes 120ml Extra Virgin olive oil 2 sprigs of rosemary 9inch x 13inch baking tray with high edges Test starter is active: Take a teaspoon of the starter and gently it drop into a glass of warm water. If active, it will float in. If it sinks, you’ll need to feed the starter with rye flour and then test it again in a couple of hours. To make the dough: Combine 100g of your starter with 400ml of warm water into a large bowl and mix until the starter has almost completely dissolved Add in 500g flour and mix until you have a rough dough and then cover with a tea towel and leave for around an hour, so the mixture comes together. Sprinkle 10g of salt over the dough. Wet your hands (to avoid the dough sticking) thoroughly mix in the salt, scrunching the salt into the dough. Cover and leave the dough for another 30 minutes Stretching the dough: Pull up the edges of the dough and gently stretch each side over the top of the dough. Turn the bowl and repeat the process until you’ve stretched all sides of the dough. Cover the dough and allow it to rest for 30 minutes in between each stretch. Repeat for 3.5 hours To make the focaccia: Generously oil the base and edges of your baking tray and wet or oil your hands so you can very gently pour your dough into the baking tray. Be careful not to tear or overstretch the dough or to knock out the air bubbles you’ve already created. Drizzle with olive oil and gently rub over the top of the dough. Leave the dough uncovered in a warm room for 3-4 hours or leave overnight (up to 18 hours) in the fridge. Once it’s risen and almost doubled in volume, you are ready to bake - Soak your rosemary in olive oil to infuse and keep rosemary sprigs soft -Preheat your oven 220°C. -Make dimples in the dough with fingers, drizzle over EVOO (the one the rosemary has been infusing in). Dot around sprigs of rosemary, add sea salt flakes and bake for 20-30 minutes or until golden brown.