1. This recipe is based on a bread recipe from Flour, Water, Salt, Yeast by Ken Forkish. It appears involved but if prepared along with your normal bread baking routine, it's nothing more than increasing the batch size of the bread and separating enough dough to make this focaccia.
2. The flour mix you use for your sourdough starter and for your final dough is up to you. I like to incorporate whole grain whenever I can. It won't affect the final recipe.
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