Exhibit

This work investigates the intersection of wild fermentation and Italian bread tradition. A sourdough starter — itself a living culture of yeast and bacteria — leavens the dough through slow fermentation over 24 hours. The extended timeline develops complex flavour compounds while creating the characteristic open crumb structure. Time becomes a material as essential as flour or water.

The focaccia form, with its dimpled surface and generous application of olive oil, transforms simple dough into something luxurious. Rosemary and flaked salt provide aromatic and textural contrasts. Cherry tomatoes, pressed into the surface, release moisture during baking, creating pockets of concentrated sweetness. The work demonstrates how patience and minimal intervention can yield results of significant depth — a meditation on fermentation as both science and craft.

• 500g bread flour (12-13% protein)
• 100g active sourdough starter (100% hydration)
• 375ml lukewarm water
• 15g fine sea salt
• 80ml extra virgin olive oil, plus extra for drizzling
• Flaked sea salt for finishing
• Fresh rosemary sprigs
• 10-12 cherry tomatoes, halved

1. In a large bowl, combine flour, water, and sourdough starter. Mix until no dry flour remains. Cover and rest for 30 minutes (autolyse).
2. Add salt and 60ml olive oil. Mix thoroughly by hand, squeezing and folding the dough for 5 minutes until smooth and elastic.
3. Cover bowl and perform 4 sets of stretch-and-folds at 30-minute intervals. To stretch and fold: wet your hand, grab one edge of the dough, stretch it up, and fold it over itself. Rotate bowl and repeat 4 times per set.
4. After final fold, cover and refrigerate for 12-18 hours for cold fermentation.
5. Remove dough from refrigerator. Oil a 23×33cm baking tray generously with remaining olive oil. Transfer dough to tray, turning to coat in oil.
6. Cover and let rest at room temperature for 3-4 hours until puffy and nearly doubled.
7. Preheat oven to 220°C. Drizzle dough with more olive oil. Using oiled fingers, dimple the entire surface, pressing down to the bottom of the pan. Press rosemary sprigs and tomato halves into dimples. Sprinkle with flaked salt.
8. Bake for 25-30 minutes until deeply golden. Cool on a wire rack for at least 15 minutes before slicing.