Ingredients

30-40g of starter (take out of the refrigerator the night before and feed with a tablespoon of rye flour and water to make a paste)
500g wholewheat flour
8g salt
40g olive oil
300g water (may need a little more to make a soft wet dough)

for the topping
olive oil
Sea salt
herbs (rosemary is my favorite)

Method

I have included some times as a rough guide to the timing of this bread, but you may find that they are slightly different depending on the warmth of your kitchen.

8am – Mix all the ingredients, knead to bring it together. Leave for 15 minutes and do a stretch and fold. Leave for another 15 minutes and then stretch and fold again.
12noon – (or when the dough has doubled in size). Line a baking dish (8×15) with parchment and drizzle with olive oil. Handling the dough gently, trying not to knock out the air,
transfer it to the baking dish and stretch it out into an oblong in the dish. Cover it with cling film and leave it to rise until it’s almost double in size again.
4pm – Heat the oven to 430F.
Make dimples in the focaccia with your fingers, drizzle with olive oil, sprinkle on the salt and herbs. Bake for 15-20 minutes until it sounds hollow when you tap the bottom.