Ingredients
- 100 g active sourdough starter (about 1/2 cup)
- 400 g room temp water (check the temp with a thermometer - 24-25 C is room temp
- 2 tbsp salt
- 525 g all purpose or bread flour
- 2 tbsp olive oil plus some to drizzle on top of the dough
Instructions
- Take the starter out of the refrigerator and feed it a mixture of 1/4 cup water plus 1/4 cup flour. Let it come to room temp.
- Add the starter, water, flour and salt to a large bowl and mix. Let it sit covered for half an hour, then do a fold over knead. Cover and let it rise until double size. (could be 6 hrs to overnight, 18 hrs, for rising.)
- When the dough has doubled, add 2 tbsp oil to the bottom of a rectagular 9x13 pan lined with parchment paper. and dump the dough into the pool of oil. Form it into a rectangle shape, cover and let it rise until double size. (4-6 hours)
- Preheat oven to 425. Use fingers to spread and poke dimples into the dough in the pan to make focaccia shape. Drizzle with olive oil, sprinkle with flaky sea salt and herbs (rosemary, garlic, etc.) Bake for about 25 minutes total, but remove the bread from the pan halfway through.
- Halfway through baking, lift out the bread from the pan using the parchment paper and a spatula and place directly on the rack (or we use a cast iron pizza pan that is heated in the oven at the same time). Bake for the remaining time, until the bottom and sides are golden brown.
