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This sourdough focaccia recipe is from Vanessa Kimbell of The Sourdough School. It's perfect for on-the-go sourdough lovers as it only requires 10 minutes of hands on time. Inspired by Vanessa's book 10 Minute Sourdough, Breadmaking for Real Life, a cornucopia of 10-minute recipes designed to nourish the gut. |
This bake uses our Botanical Blend Flour No. 0+, created in partnership with Vanessa Kimbell. This flour is a blend of 10 grains, seeds and pulses with nettle and seaweed. And not only does this flour taste good, it does good! All Sourdough School's profits from the sale of this flour go towards their systems change programme to prescribe bread baking courses as lifestyle medicine
Botanical Blend No.0+ was developed so that you can personalise your baking by adding your choice of local or seasonal botanicals to the base blend – freshly milled, dried or ground, herbs, spices or edible flowers.
You could add any seasonal botanicals to the flour. Dried herbs like sage, rosemary, marjoram and thyme, or chive flowers, sunflower petals and dill seeds would all work well. Get creative and see how the different botanicals affect the flavour, aroma and texture of your bread. Vanessa recommends adding up to 5% botanical to your base blend.
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