Sourdough Focaccia

Step 1

Add the starter a large bowl. Stir in the water, honey, and ¼ cup (60 ml) olive oil, mixing to combine.

Step 2

Add the flour and salt to the bowl and mix with a wooden spoon until a soft dough forms.

Step 3

Rest the dough for about 10 minutes before doing a round of stretches and folds. Repeat this twice more, once every 10 minutes, for a total of three rounds.

Step 4

Cover the bowl with a damp tea towel and a large plate. Let it sit out at room temperature overnight, or for about 12 hours. It should be doubled in size after this time.

Step 5

Add the second ¼ cup (60 ml) of olive oil to the base of a baking sheet and place the dough onto it.

Step 6

Fold the dough into a rough rectangle, lifting and pulling one side toward the centre and repeating with each side until all 4 have been folded in.

Step 7

Flip the dough seam side down onto the pan, making sure there’s oil under the dough.

Step 8

Use your hands to stretch and press the dough out to the edges of the pan until the pan is almost filled or the dough is about 3 cm (1 inch) thick.

Step 9

Cover the dough, or place it into the oven with the door closed, and rise a second time for at least 1 hour, or until almost doubled in size again. (This may need up to 4 hours, depending on how active your starter is.)

Step 10

Preheat oven to 425°F (210°C). Oil your hands and use the tips of your fingers to gently press into the dough to create dimples all over the surface.

Step 11

Top the dough with anything you’d like (see the topping ideas for inspiration), drizzle with olive oil, and add a sprinkle of salt.

Step 12

Bake for 25-30 minutes, or until the top and sides of the bread are a dark golden colour. Top with finely chopped herbs as soon as it comes out of the oven, and remove from the pan as soon as you can to cool on a rack for 10 minutes before cutting and serving.

Step 13

Focaccia is best fresh, but can be stored for a few days in an airtight container, or frozen up to a month.