- 200 g active sourdough starter (3/4 cup)
- 500 g bread flour (preffered) or ap flour (3 cups + 2tbsp)
- 340 g water, room temperature (1 cup)
- 8 g kosher salt
- 20 g water, room temperature (for folding)
- 65 g olive oil (1/2 cup)
- 2 tsp sea salt flakes
Instructions
Day 1
- Mix your starter in 340g of room temperature water until it is dissolved. Then add flour and mix until everything is just combined. It’s ok if it looks scragly!
- Cover and let rest at room temperature for an hour.
- Add the 20g water and salt on top of the dough. Poke it in deep with your fingers and then slap in together in the bowl until just combined. The dough will be smoother by this step.
- Dump the dough onto a clean surface. We will do the slap & fold: lift up the middle with both hands, fingers underneath, and thumbs hovering over the top. The ends will droop as you rise. You will slap the dough down so that it folds over itself. Imagine one of the ends touching the table first and then following the flow so that the middle that you are holding, folds on top. As you rise to flip again, you are going to grab the middle from the part that folded over. Keep doing this for 10 minutes it will help develope gluten and make it less sticky.
- Find a nice huge sized container or even a large mixing bowl that is well greased. Dump your dough, cover well, and place in the fridge for 48 to 72 hours.
Day 2
- Chill & Relax
- Get your toppings together!
Day 3
- Carefully, without gassing the bubbles, transfer your dough to a well-oiled baking sheet. Gently maneuver it with your hands to fit the baking sheet how you’d like. Cover with another baking sheet and place in a warm area to rise for three hours.
- Preheat oven to 425° f. Drizzle the dough with olive oil and with oiled fingers dock the dough gently.
- Decorate with your favorite toppings – pesto, apple and jalapeno is my favorite! When ready, bake for 30 minutes.
- At 30 minutes, check the color of the focaccia, rotate, and leave in longer in the oven if you’d like a darker color.
- Once cool enough to touch, remove from tray and place on a wire rack.
- Hack – use scissors to cut off the focaccia to serve!
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