I spent a good half hour trying to calculate how much water and flour were in my starter in cups and converting into the recipe. Then I threw together the dough and reread the recipe. Seems I'd got my amounts mightily confused and misread. I managed to use 500g flour rather than 800g. Oops.
our trip to the Fitzroy Gardens in 2010.) First stop was the Fairy Tree. The beautiful wood carvings never cease to delight and amaze me.
One year ago: Sourdough Basics 101 - Making a Starter
Two years ago: Fudgy Coconut Brownies
Three years ago: Besan Vegetable Frittata and a week of eats
Four years ago: NCR Carrot and Fennel Soup
Five years ago: Shopping, Sylvia and Soup
Six years ago: Easy as Vegetable Pie
Seven years ago: Rumbledethumps: death to the red hag!
Rhubarb and raspberry no-knead focaccia
Adapted from The Kitchen Maid via Green Gourmet Giraffe
200g sourdough starter (100% hydration)*
275ml warm water
1 1/2 tsp dried yeast
2 Tbsp olive oil
400g white bread flour
1 1/2 tsp salt
340g rhubarb, cut into 3cm pieces (from 450g untrimmed)
3 Tbsp olive oil
3 Tbsp raw sugar
Start the night before you want to eat it or at least 8 - 10 hours before you want to eat focaccia. Take a large mixing bowl. (The dough rises a lot - it was about an inch below the top of my largest mixing bowl in the morning. See second top photo of dough the night before to see how much it grows.) Mix starter, yeast and warm water. Stir in oil, flour and salt to make a soft dough. Cover with clingwrap and leave overnight at room temperature for about 8 hours.
In the morning, preheat the oven to 200 C. While it heats, prepare the rhubarb and sprinkle a large baking tray with polenta. Sprinkle dough with flour and carefully take the risen dough from the bowl - it is fairly soft and sticky. Place on a lightly floured surface. Using floured hands, pat dough out in an oval shape about an inch thick (might be thinner in places). Carefully transfer to the prepared baking tray. Scatter with rhubarb and press lightly into the dough. Drizzle with olive oil and sprinkle the sugar on top.
Bake for 40 minutes until the fruit juices are running free and the sides are golden brown. Eat hot or cool on a wire rack.
* NOTE: Ideally take the starter out of the fridge to warm up to room temperature a couple of hours before starting to mix the dough. I forgot and it was fine but will try and remember next time. It can also be made without the rhubarb and sugar topping - just drizzle with oil and a pinch or two of salt.
On the stereo:
Don't Try This At Home: Billy Bragg