How to store a sourdough loaf in a humid town
Cloth, not plastic. Cut side down. And when to slice and freeze, if four days is more than you need.
How we make focaccia, and how to reheat it
An 18-hour proof in the tray, a lot of olive oil, and the six minutes that bring back a crisp base the next day.
Our focaccia is made from a very wet sourdough, with almost as much water as flour. A dough like that cannot be shaped by hand, so it is folded in its tub four times in the first two hours, then poured into an oiled tray to rise slowly in the cold room overnight.
By morning it has spread to the corners and is full of bubbles. We pour olive oil over the top, press our fingers firmly down to the bottom of the tray to make the dimples, and add the toppings: rosemary and flaked salt, or sliced tomatoes, red onion and herbs. The oil pools in the dimples and fries the base as it bakes, which is why the bottom is crisp and golden and the top soft.
A tray is 30 by 20 cm and cuts into 12 squares, or eight larger pieces for a lunch. It feeds six people alongside a salad or soup, or four as the main part of a meal. We are happy to cut it for you on collection.
Focaccia is best on the day, but it reheats well. Next day, put it on a baking tray in an oven heated to 200 °C for six minutes, or in a dry pan with a lid over a low flame for four. Do not microwave it; the base turns chewy. Leftover pieces make good croutons: cube, toss with a little oil and bake until golden.
