A sourdough focaccia recipe, adapted from @cookim_mama, perfect for making loaded focaccia sandwiches. The recipe highlights the use of quality olive oil.
1. Mix your flour with 390g of water. Cover and let autolyse for at least 1hr.
2. After you’re done with autolyse, add 1g of instant yeast to 20g of warm water.
3. Now to your bowl of dough add in the levain, then add salt and the 20g of yeast water. Once combined, add in your olive oil. Mix and perform slap and folds until the dough comes together. It will be very sticky but don’t worry it will come together more in the next few steps. Cover and let rest 30 minutes.
4. Perform 2-3 rounds of stretch and folds each separated by 20-30mins.
5. Perform 2-3 rounds of coil folds each separated by 20-30mins. Dough should show signs of fermentation and be smoother now.
6. After you’re done with all the folds, put dough in the fridge to continue fermenting overnight. (Option to skip this step! If you’d like to bake the same day, just follow the steps below immediately after finishing your folds).
7. The next day, transfer the dough to a well oiled 9”×13” pan. Gently stretch the dough out so it fills the pan (if it doesn’t completely, that’s fine—it will naturally spread when it proofs. Cover and proof for at least 3-4 hrs in a warm environment (near 78*F best). It may take more or less time depending on the temperature! Allow it to almost double in size.
8. When the dough is ready, preheat your oven to 450F. Drizzle the dough with olive oil, grease your hands, and dimple the dough. Add your favorite toppings, drizzle with more oil + salt & pepper, and bake for 25-30mins until the top is golden brown. Enjoy!
