Soft Sourdough Focaccia

Instructions

The Night Before

1. In a large bowl with a dough whisk (a wooden spoon will work also) or stand mixer with the dough hook attachment, mix the water, starter, salt, olive oil, and honey.
2. Add the flour to the mixture and stir slowly until incorporated.
3. Let the dough rest for 10 minutes.
4. Stir the dough again. If you are stirring by hand, use a dough whisk or spoon to do a modified stretch and fold technique by lifting the dough from one side and folding the dough over itself before rotating the bowl. Stretch and fold the dough until it feels tight and needs to rest. In a stand mixer, mix gently for 1 minute.
5. Let the dough rest again for 10 minutes.
6. Do one final round of stretch and fold with a spoon or whisk, or run the stand mixer for 1 more minute.
7. Cover the dough and allow it to ferment at room temperature overnight.

The Next Morning

1. Prepare your 18 by 13-inch half sheet pan or two 8 by 10-inch oven-safe skillets by adding the additional olive oil and coating all surfaces well. When I use an aluminum sheet pan I use a sheet of parchment paper as a base layer. The parchment is not necessary if using cast iron.
2. Oil your hands lightly and gently lift the risen dough out of the bowl, sliding it into the half sheet pan. Turn the dough over so the top is now oiled and push, flatten, and pull the dough gently to form an even layer to the edges of the pan. If you are using skillets, divide the oil and dough in half between both pans before shaping to the edges.
3. Let the dough rise for 1 to 3 hours until doubled.
4. Preheat your oven to 425℉.
5. Sprinkle the dough with any seasoning you like and drizzle with a little additional oil if needed. Use an oiled finger to poke straight down to the bottom of the pan, making deep dimples in the dough.
6. Bake the focaccia for 25 to 30 minutes until golden brown and poofed!
7. Let the focaccia cool before slicing.