Sourdough Focaccia
- 450 g luke warm water
- 150 g active sourdough starter
- 1 tsp honey
- 550 g bread flour
- 2 tsp kosher salt (with a pinch extra for topping)
- 1 tbsp extra virgin olive oil (plus more for the tray and topping)
- 1 shallot (thinly sliced)
- 6 cherry tomatoes (halved)
- 2 sprigs oregano
- 2 sprigs thyme
In a bowl using a digital scale, measure out the warm water. Whisk in the active sourdough starter and honey. Measure out the flour and add salt. Combine all ingredients using a spatula.
Once the dough is formed, add a tablespoon of olive oil. Use the spatula to coat the dough with the oil. You can also use the oil to scrape down the sides of the bowl. Cover the dough with a towel or plastic wrap and put it in a warm environment for 30 minutes. I like to put it in the oven with the light on.
After 30 minutes, perform your first set of stretch and folds. Make sure your hand is wet to avoid the dough sticking to your fingers. Pick up a side of the dough, stretch it and fold it over to the center. Then rotate the bowl slightly, lift another side and repeat (see video for technique). Keep going until all sides of the dough have been stretched and folded. Cover the dough back up and let it rest for another 30 minutes.
Perform the second set of stretch and folds, cover the dough back up, and put it back into the warm environment for another 30 minutes.
Perform the third and final set of stretch and folds, cover the dough, but this time leave it in the warm environment for one hour.
Coat your baking pan (preferably non-stick 9x13"pan) generously with olive oil. Turn the dough onto the pan. Use your fingers to spread the dough out to an even layer in the pan. Cover the pan and allow the dough to rise for another hour.
Preheat your oven to 400°F so that it is nice and hot and ready for you before your dough is done rising. When the dough has finished rising, top it with olive oil, dimple the dough and top it with sliced shallots, cherry tomatoes, oregano, thyme and a sprinkle of kosher salt. Place the pan in the oven for 25 to 30 minutes. Allow the bread to cool for 30 minutes before cutting into it. Enjoy!