As a novice sourdough baker, focaccia is probably the most fail-safe and rewarding thing to make. You don't have to shape it. Just pop it in a slice pan and bake away with your fave toppings! This is covered in mushrooms, garlic, rosemary, sea salt and a good glug of olive oil. The base was super crispy and the middle spongy and soft.
I made this following the River Cottage recipe. It has commercial yeast and my own sourdough starter in it, together with durum semolina and strong wheat flour. Semolina makes bread nice and puffy.
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