Full video of how to make Bim’s Mini Sourdough Focaccia Bim’s Mini Sourdough Focaccia Recipe: 2000 g. Bread flour 400 g. Active starter 1500 g. Water 90 g, Olive oil 4 g. Salt 80 g. Sugar In the large bowl mix everything together, rest the dough in control temperature at 25 degrees Celsius for 30 minutes then coil fold rest for 30 minutes then use coil fold and add the inclusion then rest 30 minutes then Coil Fold again rest 30 minutes then last coil fold. After last Coil Fold continue Bulk Ferm