Sourdough Focaccia

Build the Levain:
In a clean jar, mix the sourdough starter, bread flour, and water.
Cover and set in a warm location (between 75-80ºF) for about five hours until it is at least doubled and bubbly.
Alternatively, skip this step and mix 120g of active sourdough starter into your dough.
40 g Sourdough Starter, 40 g Bread Flour, 40 g Water
Mix the Dough:
In the bowl of a stand mixer fitted with the dough hook attachment*, mix the bread flour, salt, warm water, and all of the levain (or starter) on medium speed for 5 minutes. The dough will be extremely wet and sticky.
While mixing, slowly drizzle in the olive oil and continue mixing for another 10-15 minutes or until the dough clings to the dough hook, clears the sides of the bowls, and is strong enough to pull some with your hands without it tearing.
500 g Bread Flour, 11 g Kosher Salt, Levain, 31 g Extra Virgin Olive Oil, 387 g Warm Water
Bulk Fermentation and Folds:
Cover the bowl and place it in a warm location for bulk fermentation. At 78ºF, bulk fermentation takes about 5-6 hours (longer if cooler).
Complete 4 sets of stretch & folds every 30 minutes for the first 2 hours to continue to strengthen the dough.
Bulk fermentation is complete when the dough is doubled, domed in the bowl, and smooth.
Overnight Proof (optional) :
Place the bowl into a refrigerator to proof overnight and up to 48 hours, depending on your schedule.
Final Proof:
Grease the bottom of a 9x13" baking pan with a couple of tablespoons of olive oil. If your pan isn't naturally non-stick, you may want to cover the bottom in parchment paper to prevent sticking.
Dump the focaccia dough out into the pan and spread it lightly with moistened hands.
Place in a warm location for the final proof. At 78ºF, the final proof takes about 4 hours. Every 30 minutes for the first 2 hours (4 times total), encourage the focaccia to spread to the edges of the pan by taking moistened hands and lightly stretching it. It may bounce back some, which is okay.
The focaccia is finished proofing when it's doubled in size, fills up the pan with lots of bubbles, and jiggles like jello if you shake it.
Bake:
Preheat the oven to 450ºF (232ºC) with racks in the lower and upper thirds of the oven.
Drizzle a couple more tablespoons of olive oil on top of the sourdough focaccia and use your fingers to dimple the olive oil all over the focaccia. Sprinkle flaky salt or any other toppings like rosemary, herbs, or vegetables on top.**
Bake for 20 minutes on the lower rack of the oven, then transfer to the top rack to finish baking for the last 5 minutes or until the top is dark golden brown and crispy.
Finally, cool on a wire rack before slicing.
Fresh Rosemary, Flaky Salt

Equipment

Ingredients

Levain

Sourdough Focaccia

Instructions

Notes