My heart belongs to Genoa. Sourdoug Surprises: Focaccia with pickled artichokes, red cabbage and anchovies / Il cuore a Genova, una focaccia alla crema di carciofi, cavolo rosso e acciughe per l’amore della mia vita

dissolve the levain in the water

combine the oil and remaining flour

knead the salt in the dough and shape a ball

put it in a bowl covered

make some folds and put the bowl in the fridge

make the last set of folds and put the dough on a baking tray greased

place in oven

spread out the dough

poke gently the dough

spread the creamed artichokes and cover

let stand

out of the fridge make folds and let rise hours

repeat folding and rest

let rise one hour