Directions

1. Feed your sourdough starter and allow time for it to rise - this will vary based on temperature.

 

For reference, my house is usually 75F and my starter takes 4-5 hours to peak.

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2. In a large bowl, mix the starter and water, whisk until combined. Add the flour and salt. Using a dough whisk (or hands) mix until flour is distributed and there are no clumps. 

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3. Cover the dough and let it rest for 1-2 hours. After the dough has rested, stretch and fold the dough by lifting part of the dough up about 6 inches and folding it toward the center, then working your way around the entire mass of dough.

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4. Bulk Rise: Cover the bowl with a kitchen towel or plastic wrap and let rise until it almost doubles in size, usually about 6-10 hours, depending on the temperature of your house. 

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Foccacia is super forgiving so it doesn't need to be perfectly doubled - near enough is fine - a huge reason I love it so much!

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5. Heavily oil a baking sheet, then use a bowl scraper to gently ease the dough into your desired oiled pan.

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6. Rub your hands with a little olive oil and gently laminate the dough out of the fill the tray.

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7. Second Rise: Let the dough rest again until it has spread out and filled the tray. It will be puffy and light - usually 1-2 hours.

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8. Once the dough has filled the tray, use your fingers to dimple the dough and add your desired toppings.

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9. Start by pouring olive oil over the top of the dough and then push your finger tips into the dough to create dimples. Now sprinkle with sea slat and additional toppings.

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10. Bake: Preheat the oven to 385F and bake for 30 minutes until golden brown on top.

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Enjoy!