Step 1

Crafting the Dough: In the quiet hours of the evening, whisk together the sourdough starter, water, and a touch of honey in a broad vessel—use a fork to stir. Introduce the flour and salt, melding the ingredients until they start to unify. Finalize the mix with your hands, crafting a shaggy, sticky mass of dough. Cloak the bowl and allow the dough to rest anywhere between 30 minutes to an hour, as timing here offers flexibility. Once rested, return to the dough and mold it into a cohesive ball.

Step 2

First Rise (Bulk Fermentation) Shroud the dough-filled bowl with lightly oiled plastic wrap, or shift the dough into a lightly greased container. Let it embark on its overnight rise at room temperature, ideally around 68-70°F (20-21°C) for roughly 12 hours or more. When ready, the dough will have doubled—or possibly grown even larger. Note: If the ambient temperature exceeds 68-70°F (20-21°C), the rise will hasten. Adjust your timeframe accordingly to avoid over-proofing.

Step 3

Second Rise: By morning, coat a rimmed baking sheet with 2 tablespoons of olive oil (reduce to 1 tablespoon if utilizing a non-stick pan). Use your hands to spread the oil evenly across the pan’s bottom and sides. Gently release the dough onto the oiled surface, flipping it over to coat both sides. Cover and let it rest for about 1.5 to 2 hours, or until it's luxuriously puffed up. Preheat the oven to 425°F (220°C). A tip: I like placing my dough atop the oven while it preheats, creating a warm haven that encourages bubbling softness.

Step 4

Forming the Focaccia: Just before baking, delicately dimple the dough with your oil-slicked fingertips, starting at one end of the pan and working your way across. As you press, the dough will naturally stretch outward, forming a rustic rectangle or oval, roughly 14 x 9 inches (36 x 23 cm), if not larger. It’s normal for the dough to not fully reach the pan’s edges—this imperfection is part of the charm. If you’re using a rectangular pan, expect the dough to conform to its shape.

Step 5

Add Toppings (Optional): Embed your choice of toppings into the dough’s surface. As the focaccia rises, it will expand, so make sure the toppings are well-anchored or risk them being pushed out. When incorporating garlic, I prefer to leave the cloves ensconced in their papery skins to prevent scorching; simply discard the skins before enjoying.

Step 6

Baking the Focaccia: Slide the pan into the center of the oven and bake for 25-30 minutes, or until the crust is crisp and a golden hue embraces the surface. Once baked, transfer the focaccia to a wire rack to cool before slicing.Tip: For par-baking, bake for 15-18 minutes at 425°F (220°C). The crust will firm up while remaining pale, with a golden underside. Lift the focaccia from the pan and allow it to cool fully on a wire rack. When ready to finish, return the focaccia to the pan and bake for another 12-15 minutes.

Step 7

Serving: Cut the focaccia into wedges or squares and savor it warm.