Easy Sourdough Focaccia

Feed Your Sourdough Starter

1. Feed your mature starter. Leave for 4-6 hours, or until doubled in size, bubbly and floating in water (float test).

Prepare The Dough

1. Measure 100g starter into a large bowl and save the rest (in the fridge). Add water and honey and mix well.
2. Add the flour and salt and mix well with the dough whisk or your hands. Cover the bowl with a clean towel and leave to rest for half an hour.

Stretch and Fold

1. Pull a section of the dough from the underside and stretch it upwards. Fold this over the rest of the dough. Rotate the bowl as you do this so you stretch the entire dough.

Bulk Fermentation

1. Drizzle a bowl or a pyrex dish with olive oil. Transfer the dough to the bowl and rub with more olive oil to coat.
2. Cover the bowl and leave the dough to rise at room temperature for 4 -18 hours or until the dough has doubled. The temperature of your kitchen and strength of your starter will play a big role in this!

Second Rise

1. Line a 9×13-inch pan (I use a reusable liner) and drizzle with oil. Gently release the dough from the bowl and place in the prepared pan. Use your hands to gently scoop the dough from the middle and fold in half.
2. Fold dough into thirds (envelope/letter fold) to form a rectangle and turn over seam-side down. 
3. Cover the bowl with a large plastic bag and leave to rise at room temperature until nearly doubled – it will spread out and fill most of the pan (4-6 hours).

Ready to Bake

1. Preheat the oven to 425ºF / 220C. Dip your fingers in olive oil then press deeply into the dough to dimple it – this is my favourite part! Sprinkle generously with salt. 
2. Bake for 25 minutes or until the top of the focaccia is golden. Lift the bread using the overhanging liner onto a cooling rack and leave for 30 minutes before slicing.