Sourdough Focaccia

Instructions

1. In a large bowl, combine flour, sourdough starter, and water. Mix until no dry flour remains. The dough will be shaggy and wet. Cover and rest for 30 minutes. This is autolyse — it allows the flour to hydrate fully.
2. Add salt and 50ml olive oil. Mix thoroughly by hand, squeezing and folding the dough for 2-3 minutes. The dough will become smoother but remain very sticky. Cover and let rest for 30 minutes.
3. Perform 4 sets of stretch and folds, 30 minutes apart. To stretch and fold: wet your hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat 4 times. This builds strength without kneading.
4. After the final fold, cover tightly and refrigerate for 12-18 hours. The cold fermentation develops flavour and makes the dough easier to handle.
5. Next day: Pour remaining 50ml olive oil into a 23cm x 33cm baking tin. Remove dough from refrigerator and place it in the oiled tin. Let it rest for 10 minutes, then gently stretch it to fill the tin. If it springs back, wait 10 minutes and try again.
6. Once the dough fills the tin, cover and let it proof at room temperature for 2-3 hours until puffy and nearly doubled.
7. Preheat oven to 220°C. Drizzle more olive oil over the dough. Use your fingers to dimple the entire surface, pressing down to the bottom of the tin. The dough should be covered in deep indentations.
8. Scatter flaky salt over the top. Add rosemary sprigs or halved cherry tomatoes if using. Press them gently into the dough.
9. Bake for 25-30 minutes until deeply golden and crisp on top. The bottom should be golden and crispy too.
10. Remove from oven and immediately drizzle with more olive oil. Let cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.