Bread sauce focaccia

Overview

Stud a peeled onion with cloves, and stew it in some milk with a bay leaf or two. Allow to cool.

Ingredients

• 1 peeled onion
• Cloves, for studding the onion
• 1 to 2 bay leaves
• Milk (for stewing the onion and as the dough liquid)
• 200g 100% hydration starter
• 400g flour (Shipton Mill 00 flour works great)
• Olive oil
• Sea salt
• Optional toppings

Steps

1. Stud a peeled onion with cloves, then stew it in milk with a bay leaf or two. Let it cool.
2. Build your dough using 200g of 100% hydration starter to make an 85% hydration, 500g dough.
3. Add 400g flour and 325g liquid (use the milk instead of water for this focaccia), plus a good glug of olive oil.
4. Mix well in a bowl with your hands.
5. Leave to bulk ferment for a good few hours, occasionally stretching and folding.
6. Line a baking tray with baking paper and add olive oil.
7. Pour in the dough and let it spread into the tray. Dimple with your fingers and rest for 1 to 2 hours.
8. Top with sea salt and any optional toppings.
9. Bake for around 30 minutes at 240°C.

Notes

• This is excellent plain, but toppings are welcome if you’re feeling adventurous.