ALL RISE

Create something worthy of the Bake Off tent with these tasty recipes

- COMPILED BY: ALI GRAVES THANKS TO STELLAR (STELLAR.CO.UK)

Plum and rosemary sourdough focaccia SERVES 6

INGREDIENTS

100g sourdough starter

380ml warm water

1 tbsp olive oil

2 tsp salt

500g strong white bread flour

TOPPINGS

2-3 tbsp extra-virgin olive oil

3-4 ripe plums, stones removed and cut into quarters

Sea salt

Fresh rosemary

METHOD

Place the starter, water and olive oil in a large mixing bowl and whisk until the mixture is frothy. Stir in the salt. Add the flour and stir with a wooden spoon to form a loose dough.

Lightly oil a large bowl. Using a dough scraper or lightly oiled hands, transfer the dough to the bowl and cover with a lid. Leave to rest at room temperature for 30 minutes.

Using slightly wet or oiled hands, stretch and fold the dough. Repeat this every 30 minutes for 2 hours.

Keep the dough covered and leave undisturbed for 4 hours in a warm room until the dough forms visible air bubbles and has increased in size. Then place the covered dough in the fridge overnight.

The following day, pour 2-3 tablespoons of oil into a skillet. Remove the dough from the fridge. Using oiled hands gently tip the dough into the centre of the skillet. Fold one side of the dough towards the centre then repeat on the other side creating a seam in the middle. Turn over completely so the seam is at the bottom with the smooth side up. Stretch the dough very gently to cover the surface of the skillet.

Cover the dough loosely with an upturned bowl. Avoid using clingfilm or a tea towel as this will stick to the dough. Leave at room temperature for 2-3 hours until the dough is bubbly and has increased in size.