Sourdough Focaccia

527 grams of Organic Bread flour, or high gluten

460 grams of 50-degree water

12 grams salt

30 grams active sourdough (biga) starter or 4 grams yeast

Combine the flour and water in a mixer and mix for 5 minutes. This is an autolyse set. Let sit in mixer for 25 minutes.

After 25 minutes add the salt and sourdough and mix on speed 2 for 7 minutes or until all the dough is lifted and slapping around the bowl. The temperature should be around 78 degrees.

transfer the dough to a desired container, cover it, and set the timer for 20 minutes, this is the first bench fold. After this fold over itself and bench rest for 20 more minutes. Do this 2 more times.

Grease up your pan with olive oil.

Remove the dough from the bench bowl and form it into a ball. Then, place the dough in the oiled pan.

Cover and allow to ferment for 18 hours or overnight.

After it has rested overnight, make a few more folds to activate the dough. Cover and allow to rise for 1-2 hours.

Preheat the oven to 475 – 500 degrees.

After it has risen, drizzle olive oil over the bread. Then, press the dough out to fill the pan or to the desired size. Press your fingers into the dough to make the traditional focaccia look, and sprinkle with coarse salt.

Bake for 30 to 40 minutes or until nicely browned and puffed.