Bubbly Sourdough Focaccia

 

This is such a great loaf of focaccia made using active sourdough. Soft, bubbly and tender.  I love eating this cut into cubes dipped into olive oil and balsamic vinegar. It is also awesome sliced and made into sandwiches. Great toasted with a slather of peanut butter. 

150 grams active sourdough starter

420 grams water

25 grams olive oil

25 grams honey

550 grams bread flour

10 grams salt

Start the focaccia at 1:30-2pm

Weigh and add water to a bowl. 

Add active sourdough starter, stir.

Add remaining ingredients, combine.

The dough will appear very wet and shaggy.

Cover the dough with a shower cap for approximately 30 minutes.

After 30 minutes, start coil folds. 

With wet hands gather the dough up from the center and fold it upon itself. Do this 3-4 times.

Cover with a shower cap.

After 60 minutes, do more coil folds. 

Cover with a shower cap.

After another 60 minutes, do more coil folds.

Oil a plastic container and place the dough into the container.

Place in the fridge until 10pm.

At 10pm place parchment paper into a 9x13 casserole dish.

Oil the parchment paper well.

Before you take the dough out of the plastic container do one last coil fold. 

Gently place the dough into the casserole dish.

Cover with plastic wrap and place in a cool environment 65 degrees F. (18 degrees C) overnight. 

The next morning pour 1-2 tablespoons of olive oil over the focaccia. 

Using your fingers, gently dock or poke holes into the dough. You will notice lots of bubbles being created. Sprinkle Kosher salt and flaky sea salt over the dough.

Bake in a 425 F degree oven for about 25-30 minutes. 

Bread should be 190-210 F.

Allow to cool before slicing.

Print Recipe: Bubbly Sourdough Focaccia

Weigh water, and active starter. Mix. Add olive oil and honey, stir.

Add flour and salt, combine.

Cover with a shower cap and let sit on counter for 30 minutes.

After 30 minutes, do a series of coil folds (3-4).

Notice how smooth the dough is after the coil folds.
Cover for 60 minutes. 
Do another series of coil folds.
Cover for 60 minutes.
Do the last set of coil folds.

Place the dough into a oiled plastic container and put in the fridge until 10pm.

At 10pm. Place parchment paper into a 9x13 inch casserole pan. Place parchment paper in pan and drizzle olive oil into the pan ( 1-2 tablespoons). Spray a little olive oil over the dough so the plastic doesn't stick.  Cover with plastic wrap and put in a cool spot 65 degrees F. overnight.

 Spray a little olive oil over the dough so the plastic doesn't stick.  Cover with plastic wrap and put in a cool spot 65 degrees F. overnight.

The next morning.

Drizzle 1-2 tablespoons over the focaccia. With your fingers dock or poke the focaccia.

Sprinkle Kosher salt and flaky salt over the focaccia. 
Bake in 425 degree oven for 25-30 minutes. If it is getting too brown for you place a piece of foil over the focaccia.

Hope you love it!