Feed your starter before you go to sleep in a 1:4:4 ratio. Place in a cool area (not in the fridge) overnight.
Step 2
In the morning, in a bowl combine the flour, purple sweet potato powder and 270 gr water and autolyse for an hour.
3 ⅛ cup bread flour
270 water (80% hydration)
⅛ oz purple sweet potato powder
Step 3
Add the starter, mix it in until incorporated. Then add the salt, yeast and remaining 25 gr of water.
3 ¼ oz active sourdough starter (25% levain)
1 ⅓ tsp salt
¹⁄₃₂ oz dry yeast
Step 4
Once incorporated add the olive oil and work the dough until it's relatively smooth. Let the dough rest, covered with a plastic wrap for 30 minutes (In the following steps the dough will get less and less sticky).
⁷⁄₁₆ oz extra virgin olive oil
Step 5
Bulk fermentation: after letting the dough to rest for 30 min, perform 2 rounds of stretch and folds every 30 min. After that, perform 3 coil folds with 1 hour in between rounds. At that point the dough should be puffy and show visible signs of fermentation.
Step 6
Transfer the dough onto a wet counter and give it a preshape (round into an oval shape). Then transfer the preshaped dough to a baking tray that's been generously dusted with semolina flour. Cover and let the dough continue proofing for 2-3 hours or until it has doubled in size.
Step 7
Preheat your oven to 500F or 260C. Mix the onions, sumac, fresh oregano leaves, olive oil and salt together in a separate bowl.
2 white onions, thinly sliced
2 red onions, thinly sliced
2 shallots, thinly sliced
2 bunches of spring onions, thinly sliced
2 tbsp sumac
2 tbsp extra virgin olive oil
2 tsp salt
1 bunch of fresh oregano, leaves
1 lemon, zest and juice
Step 8
Generously sprinkle the dough with semolina flour and dimple both sides like a focaccia. Remove any excess of flour.
Step 9
Add the toppings evenly on top.
Step 10
Bake for 15-18 min or until the top is golden.
Step 11
Crumble feta on top, slice and eat immediately.
Feta
Step 12
YASSS!
