Sourdough Focaccia

Ingredients

• 500gbread flour(100%)
• 400gwater(80%)
• 100gactive sourdough starter(20%)-- fed 4-8 hours prior, at peak activity
• 10gsalt(2%)
• 60mlextra virgin olive oil-- plus more for the pan and drizzling
• to tasteflaky sea salt-- for topping
• as desiredfresh rosemary, olives, cherry tomatoes, or thinly sliced onion-- optional toppings

Instructions

1. 1

   Mix the flour, water, starter, and salt in a large bowl until no dry flour remains. The dough will be shaggy and wet -- that's exactly right. Cover and let it rest for 30 minutes.

2. 2

   Perform a set of stretch and folds: wet your hand, grab one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat. Do this 4 times total (one full round). Cover and wait 30 minutes. Repeat for 3-4 rounds total.

   Wet hands are the key to working with high-hydration dough. Don't fight the stickiness with flour.

3. 3

   After the last set of folds, cover the bowl and let the dough bulk ferment at room temperature for 8-12 hours (overnight works perfectly). The dough should roughly double in size and look puffy with bubbles on the surface.

4. 4

   Pour 3-4 tablespoons of olive oil into a 23x33cm (9x13") baking pan or rimmed sheet pan. Tip the dough into the oiled pan.

5. 5

   With oiled hands, gently stretch the dough toward the edges of the pan. If it springs back, cover it and wait 15-20 minutes, then try again. Don't force it -- the gluten needs time to relax.

6. 6

   Once the dough fills the pan, cover with a damp towel or plastic wrap and let it proof for 1.5-2.5 hours at room temperature. It should puff up noticeably and jiggle when you nudge the pan.

7. 7

   Preheat your oven to 220C (425F). Drizzle another generous glug of olive oil over the dough. Dip your fingers in oil and press them firmly into the dough to create deep dimples all over the surface. Add toppings and flaky sea salt.

   Really commit to the dimples. Go all the way down to the bottom of the pan. These become little pools of olive oil that crisp up during baking.

8. 8

   Bake for 25-30 minutes until the top is deep golden and the edges are crispy. Carefully lift one corner to check -- the bottom should be golden brown too.

9. 9

   Remove from the oven and let it cool in the pan for 5 minutes, then transfer to a wire rack. Slice and eat warm, or let it cool completely for sandwiches.

Tips

• Focaccia is the perfect recipe for your first sourdough bread. The olive oil and pan do the shaping for you, and the high hydration means the crumb is almost always open and airy.

• The olive oil on the bottom of the pan is what creates that incredible, almost fried base. Don't skimp on it.

• Leftover focaccia makes the best sandwiches you've ever had. Split it horizontally and fill it with whatever you've got.

• Try the focaccia art trend: arrange thinly sliced vegetables, herbs, and olives on top to create a garden scene before baking.