Sourdough Focaccia

Ingredients:

250g active sourdough starter

800g warm water

15g salt

25g olive oil + more for oiling the pan

1000g bread flour

Method:

Combine all ingredients in a large bowl. Mix until smooth. Cover and let rest for an hour. Do one coil fold. Cover and rest again for one hour. Repeat until you have done 4 total folds. Let the dough double in size. This can take anywhere from 6-12 hours depending on how warm it is and how active your starter is. Better to be overproofed than under for this bread!

Once the dough has doubled dump the dough onto a very well oiled baking sheet, about 1/4 cup. I used a half size sheet pan. (What you bake cookies on). Gently lift and spread the dough to fill the whole pan. Add more oil to the top of the dough. Cover and place in the fridge for 8-12 hours. I did this part overnight.

The next morning heat the oven to 425 degrees. Add a little oil to your hands and add dimples to the dough by pressing your fingertips into the dough all over, pressing hard enough to touch the pan at the bottom of the dough. Try not to collapse the bubbles in the dough. Sprinkle with some flaky salt. Once the oven is heated bake for about 30 minutes or until quite golden brown.