120g sourdough starter
200g Matthews Strong White Flour
140g Matthews Cotswold Crunch Flour
1 tsp salt
1 bulb garlic, roasted with a drizzle of olive oil
1 tsp dried chilli flakes
9pm. Add water and 200g flour to sourdough starter and mix. Leave overnight in a covered bowl in the kitchen.
9am. Next morning this should look bubbly and lively. Add Cotswold Crunch flour, mix and leave for 30 minutes. Then add salt and roughly mix into the dough with your fingers. Leave for another 30 minutes, then do 4 stretch and folds in the bowl, filled by another 3-4 sets of stretch and folds approximately every 30 minutes.
Leave to prove in the covered bowl for another couple of hours or so until well risen and roughly double in size. Turn out onto a lightly floured surface and gently stretch dough into a large rectangle without tearing, scatter garlic and chilli on the surface and then roll up and shape. Rest for 20 minutes and final shape the dough before placing into a floured banneton/bowl. Cover and place in the fridge overnight.
9am. Next morning heat the oven to 240C.
Turn out chilled dough onto baking parchment, score and then place into a lidded ovenproof pot. Bake with the lid on for 40 minutes. If you’d like the bread a little darker, place the bread directly on the oven shelf for a further 5-10 minutes – to your preference.
All timings approximate depending on ambient temperature.
Thank you to Alison Travis for the recipe
FWP Matthews Ltd
Shipton under Wychwood
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With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.
A beautiful artichoke & sun-dried cherry tomato sourdough focaccia by @paulinescholey, all ready for the oven!
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