My favorite recipes have a way of making people linger at the table, and Same Day Sourdough Focaccia encourages exactly that. Homemade bread and pastry have a way of drawing people into the kitchen before they are even ready. Once it is in the oven, the kitchen begins to do that wonderful work of building anticipation.
Ingredients
Same day sourdough focaccia
- 400g filtered water
- 150g active sourdough starter, 1/2 cup + 2 tbs
- 1 tbs honey
- 500g bread flour, 3 2/3 cup
- 10g sea salt, 1 1/2 tsp
- 4 tbs olive oil, divided
- Flaky salt
Instructions
- Start by feeding you starter 1:1:1 ratio meaning 1 part starter 1 part all purpose flour 1 part 400 g of filtered water. I like to measure in grams much easier, you can either leave the starter in a well lit windowsill or inside a closed microwave to speed proofing, otherwise leave on the counter covered loosely until it doubles in size. Might take 2-3 hours.
- In a bowl mix the water with starter and 1 tablespoon of honey until dissolved add the flour and stir in with a spatula until the flour is all moist, sprinkle the salt evenly and incorporate into the dough using the spatula. Cover and let rest for 30 minutes I like to keep mine in a closed place like the oven or microwave. Then.
- Stretch and fold is the method to accomplish the perfect dough. Stretch from the side to the center 4-5 sides, cover and let rest for 30 minutes. This will help develop the gluten in the dough and you will notice the dough becoming smoother. When stretching don’t force the dough go as far as it lets you every time it rests it will stretch better.
- Repeat 3 times.
- Now leave the dough to bulk ferment for at least 2 hours or until it doubles in size, you will notice bubbles forming.
- In a deep pan 9×13 lined with parchment paper drizzle 2 tbs olive oil dump the dough stretch it slightly, cover with a plastic wrap and leave it inside the oven to rest for 3 hours.
- Drizzle with olive oil and with your fingers made the famous dimples, sprinkle with some flake salt.
- Preheat oven to 425F.
- Bake on the middle rack for 30-35 minutes until golden brown. Let cool before cutting and enjoy for sandwiches or simply dipping with olive oil and herbs.