• 1 tbspfresh baker’s yeast, or ½ tsp dried yeast
• 1 tspcaster sugar
• 1 tspfine salt, plus extra for sprinkling
• 350 gstrong white bread flour
• 100 gsourdough starter
• 50 ggrated Pecorino Romano DOP
• 2.5 tbspextra-virgin olive oil
• 3 tbspModena balsamic vinegar IGP

Method

1. 1Dissolve the yeast and sugar in 150 ml warm water. In a second bowl, dissolve the salt in another 150 ml warm water.
2. 2Place the flour in a large bowl. Add the dissolved yeast, salted water, sourdough starter and Pecorino Romano.
3. 3Add part of the olive oil and knead until the dough is smooth and elastic.
4. 4Place the dough in an oiled bowl, cover and leave at room temperature for about 1 hour, until doubled in size.
5. 5Oil a 40 × 30 cm baking tray. Stretch the dough to cover the base and leave to rise for 30 minutes.
6. 6Press dimples into the surface with your fingertips, sprinkle lightly with salt and rise for another 20 minutes.
7. 7Preheat the oven to 190°C. Mix the remaining oil with the balsamic vinegar and 1 tablespoon of water.
8. 8Drizzle over the focaccia, bake for 25 minutes until golden, then cool on a wire rack.