Overnight Sourdough Focaccia
Ingredients
75 g active Sourdough Starter
10 g Salt
440 g Water
515 g Bread Flour
2 tbsp of Olive Oil + more for drizzling
Method
Combine starter and water in a large bowl. Add the flour and salt, mix until everything is integrated together.
Drizzle and lightly rub the surface of the dough with olive oil, cover with plastic wrap and place in the fridge overnight (minimum 12 hours).
The next morning, line a pan with parchment paper ( I used an 8x11.5 inch pan).
Pour 2 tbsp of olive oil into the center of the pan. Scoop the dough out of the bowl and place into the olive oiled pan. Grab one side of the dough, stretch it slightly and fold it into itself (in the middle area). Do that with all four corners of the dough until you have formed a rectangle, then flip the dough onto the other side, so that the smooth, unfolded surface is facing up. Watch the video below for guidance.
Let the dough rest for 3-4 hours or until it has almost doubled in size. Using visual cues is better than tracking time, keep an eye on it.
Preheat the oven to 425 degrees fahrenheit. Generously drizzle olive oil all over the surface of the dough and rub a little bit onto your hands before using all 10 fingers to create indents and dimples in the dough. Sprinkle with flaky or regular salt before placing your pan in the middle rack of the oven.
Bake for 25-30 minutes, until it is golden. Remove the pan from the oven and transfer the Focaccia to a cooling rack, let it cool for 15-20 minutes before cutting into it.