Based on Simple Sourdough Focaccia: A Beginner’s Guide
- 50-100g starter
- 430-440g water
- 2 tbsp honey
- 10g kosher salt
- ~560g+ bread flour
- Olive oil
- Combine salt, water, and honey.
- Add flour until incorporated.
- Fold dough 30 minutes after mixing, and again 30 minutes after that.
- Lightly coat with olive oil.
- Cold ferment in the fridge for 12+ hours.
- Bulk ferment until doubled in size.
- Stretch, without tearing, into a well-oiled pan (this may require a few rests).
- Lightly oil again.
- Allow to double in size for 4 to 6 hours.
- Preheat oven to 425ºF.
- Coat fingers with oil and dimple the dough.
- Liberally sprinkle with coarse salt.
- Bake for ~25 minutes.
- Allow to cool before slicing.