Perfect Sourdough Focaccia

Name: Perfect Sourdough Focaccia
Yield: 8

INGREDIENTS

servings

500 g bread flour (AP works fine too, the difference is minimal but if you have bread flour use that)
410 g water, divided
125 g ripe sourdough starter
1 g instant yeast
10 g salt
10 g EVOO

1
Mix your flour with 390g of the water. Cover and let sit for at least 1hr.
2
After 1 hour: in a separate small bowl mix together 1g of instant yeast to 20g of warm water until combined.
3
Now pour the yeast/water mixture into your bowl of dough, along with ripe sourdough starter and salt. Mix until combined, then add in your olive oil. Mix again & perform slap and folds until the dough comes together. It will be very sticky but don’t worry it will come together more in the next few steps. Cover and let rest 30 minutes.
4
Perform 2-3 rounds of stretch and folds each separated by 20-30mins. Tip: during each round of stretch and folds, make sure to stretch the dough enough times until it’s tight and in a natural ball shape (avoid allowing the dough to rip).
5
Perform 2-3 rounds of coil folds each separated by 20-30mins. Dough should show signs of fermentation and be smoother now.
6
After you’re done with all the folds, put dough in the fridge to continue fermenting overnight. (Option to skip this step! If you’d like to bake the same day, just follow the steps below immediately after finishing your folds).

FAQs

servings

500 g bread flour (AP works fine too, the difference is minimal but if you have bread flour use that)
410 g water, divided
125 g ripe sourdough starter
1 g instant yeast
10 g salt
10 g EVOO

1
Mix your flour with 390g of the water. Cover and let sit for at least 1hr.
2
After 1 hour: in a separate small bowl mix together 1g of instant yeast to 20g of warm water until combined.
3
Now pour the yeast/water mixture into your bowl of dough, along with ripe sourdough starter and salt. Mix until combined, then add in your olive oil. Mix again & perform slap and folds until the dough comes together. It will be very sticky but don’t worry it will come together more in the next few steps. Cover and let rest 30 minutes.
4
Perform 2-3 rounds of stretch and folds each separated by 20-30mins. Tip: during each round of stretch and folds, make sure to stretch the dough enough times until it’s tight and in a natural ball shape (avoid allowing the dough to rip).
5
Perform 2-3 rounds of coil folds each separated by 20-30mins. Dough should show signs of fermentation and be smoother now.
6
After you’re done with all the folds, put dough in the fridge to continue fermenting overnight. (Option to skip this step! If you’d like to bake the same day, just follow the steps below immediately after finishing your folds).