Sourdough Focaccia

Instructions

1. 1

   In a large bowl, combine the starter and warm water, stirring to dissolve. Add the bread flour and mix until no dry spots remain.

2. 2

   Cover and let rest for 30 minutes (autolyse).

3. 3

   Add the salt and 2 tablespoons of olive oil. Use the stretch and fold method to incorporate — pull one side of the dough up and fold over the center. Rotate the bowl 90° and repeat. Do this 4 times to complete one set.

4. 4

   Cover and let rest 30 minutes. Perform 3-4 more sets of stretch and folds, resting 30 minutes between each set.

5. 5

   After the final fold, cover tightly and refrigerate overnight (8-14 hours).

6. 6

   The next day, generously oil a 9x13 inch baking pan. Pour the cold dough into the pan and drizzle with olive oil.

7. 7

   Gently stretch the dough toward the edges of the pan. If it springs back, let it rest 10 minutes and try again.

8. 8

   Cover and let rise at room temperature for 2-3 hours, until puffy and nearly filling the pan.

9. 9

   Preheat oven to 425°F (220°C).

10. 10

    Oil your fingertips and dimple the dough all over, pressing down to the bottom of the pan. Drizzle generously with olive oil and sprinkle with flaky sea salt. Add rosemary, tomatoes, or olives if using.

11. 11

    Bake for 25-30 minutes until deep golden brown on top.

12. 12

    Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack.