Tomato Focaccia

Dough

• 50g starter

• 375 cold water

• 500g all purpose flour

• 10g salt

• 40g olive oil, for coating the pan

Toping

• 250g tomatoes

• 10g dill

• pinch of sugar

• salt

1. Make the Dough

   In the evening whisk the starter, water, together in a large bow. Add salt and flour. Mix to combine by hand to fully incorporate the flour. The dough will be very sticky.

2. Cover the dough and let it sit for the next 1 hour. Perform 2 sets of stretch and folds every 20-40min. It will build the strength.

3. Let it rise overnight at room temperature about 12-18 hours. The dough will be double in size and look stringy when removed from the bowl. You might notice a few bubbles on the surface.

4. In the morning, pour the olive oil onto a rimmed sheet pan 9x13 inch. Use your hands to evenly coat the bottom and sides. Remove the dough onto the sheet pan, and then flip it over so that both sides are coated in the oil. Cover and let rest for 1-2 hours until very puffy.

5. While the dough is resting, halve the tomatoes and toss them into a shallow bowl. Add chopped dill salt and sugar. Toss gently and let the flavour marinate until the focaccia is ready to bake.

6. Preheat your oven to 425F (220C)

7. Spoon the tomatoes over the top, gently dimple the dough all over, pressing the tomatoes into the dough.

8. Bake for 30 min or until the focaccia is beautifully crisp.

   Enjoy!