Easy Sourdough Focaccia Recipe

Servings: 8-10

• 50 grams Active Sourdough Starter
• 10 grams Salt
• 430 grams Warm Water
• 520 grams All Purpose Flour
• 4 tbsp. Olive Oil

Day 1

1. In a large mixing bowl, combine the active sourdough starter, salt, and water. Mix well.
2. Add the flour and mix until completely incorporated (all flour absorbed). Cover and rest in a warm environment for 30 minutes.
3. Perform one fold, as explained. Imagine the bowl divided into 4 corners. Gently scoop from the bottom and lift up one corner without the dough breaking as high as it'll go, then fold toward the center of the dough. Rotate the bowl to the next "corner" and repeat. Repeat for a total of 10 times.
4. Cover and rest the dough in a warm environment for 4-12 hours, until doubled in volume.
5. Drizzle 2 tbsp. olive oil in the bottom of a 9x13" baking dish. I also recommend lining the bottom with parchment paper to prevent anything problems when baking.
6. Rub your hands with a little olive oil, then gently remove the dough from the sides of the bowl to transfer to the prepared baking dish.
7. Fold like an envelope and place seam-side down.
8. To continue baking same day, skip this step. Cover the baking dish with Saran Wrap and place in the fridge overnight.

Day 2

9. Remove the focaccia from the oven to sit in a warm environment (room temperature) for 4-6 hours, nearly doubled in volume.
10. Preheat oven to 430F.
11. Gently stretch the dough to fit the pan.
12. Drizzle the focaccia with 3 tablespoons of olive oil, then use your fingers to press into the dough to create dimples all over the surface.
13. Drizzle with the remaining tablespoon of olive oil. Add flaky salt or any other toppings.
14. Bake for 25-30 minutes, until golden on top. Let cool at least 20 minutes before slicing.