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Sourdough Focaccia Tutorial
Measurements 100g active sourdough starter 390ml warm water (105/110F) 1 Tablespoon (15ml) extra virgin olive oil 2 teaspoons (10g) fine sea salt 500g white bread flour (12% protein content or higher) 220C/430F oven. Bake for 22-25 minutes on the lowest rack in oven - I find this helps to crisp up the base.
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