WHAT YOU NEED:

• 400g bone or veggie broth
• 150g of active sourdough starter
• 500g organic unbleached organic bread flour (all-purpose works well)
• 10g sea salt
• 1-2 tablespoons butter
• 1 small onion, chopped
• 2 stocks celery, chopped
• 1-2 cloves garlic, minced (or 1 teaspoon granulated)
• 1/2 cup dried cranberries
• 1 tablespoon fresh thyme + more for topping
• 1 tablespoon fresh sage, chopped + more for topping
• a generous drizzling of olive oil
• 1/4 cup grated parmesan
• flake salt for topping

*I’ve used different sized dishes to bake my focaccia, and like I said before, this is a very forgiving bake. You’ll just have a different thickness, but give it a go in whatever you’ve got!

*Also, this recipe is great for cutting in half or doubling depending on  how many you’re feeding. I made a 1.5 batch for Thanksgiving and baked in this pan and it was *baker’s kiss* good. 

WHAT YOU DO:

Heat the broth on the stovetop until just warm (not scorching) and then pour into a large glass or ceramic bowl, followed by starter, and then mix with your hand until you have a milky mixture.

Now, add the flour and salt and mix by hand until well incorporated into a shaggy ball (It will be a wet dough). Leave to rest for 30 minutes.

Now, sauté the onion and celery until translucent; then, add in the garlic, and stir until just fragrant. Remove from heat.

At the 30-minute mark mix the onion, celery, garlic, herbs, and dried cranberries into the dough and perform your first set of stretch and folds, stretching from each side, folding into the center, one side at a time. You’ll notice the wet dough starts to become more stretchy.

Repeat this stretch and fold step every 30 minutes 3 more times.

Cover and let sit for 4-5 hours on the countertop (note the warm broth will help it ferment more quickly than a usual loaf).

Once it’s about doubled and gives that beautiful fermented wobble, drizzle olive oil into a baking dish, spread it out, and then scrape the dough into the dish. Follow that with a drizzle on top and spread it around with the pads of your fingers, staying careful not to pop any bubbles or press out the air.

Let that sit for another 1-2 hours until it shows signs of growing even more.

Preheat your oven to 400 degrees. Once preheated, sprinkle flake salt, extra herbs, and parm on the top and then gently (but deeply) create dimples in the dough, watching the bubbles balloon.

Bake for 30-40 minutes, until golden brown.

Let cool for 10 or so minutes in the dish and then remove the loaf and set to cool on a cooling rack. Wait at least 30 minutes before slicing. ENJOY!!