100% Hydration Sourdough Focaccia

Ingredients

500g strong white bread flour

420g water

100-150g active, 100% hydration sourdough starter

25g olive oil (plus +++ for drizzling and coating the pan)

25g honey

10g salt

Directions

1. Mixing – Morning or Night Before

In a large bowl, combine:

420g water

25g olive oil

25g honey

100–150g active sourdough starter

Mix until dissolved.

Add 500g flour. Mix until no dry flour remains (shaggy dough).

Cover and rest (autolyse) for 30 minutes.

2. Add Salt

Sprinkle 10g salt over the dough.

Dimple it in gently, then perform the first coil fold (lift dough from center, tuck under both ends).

Let rest 30 minutes.

3. Bulk Fermentation with Coil Folds

Do 3–4 coil folds over the next 1.5 to 2 hours, spaced 30 minutes apart.

After the final fold, cover and let dough rest until roughly doubled in size. This may take 4–6 hours at warm room temp (or longer in cool temps).

4. Cold Proof (Optional but Recommended)

Lightly oil the top of the dough.

Cover bowl and refrigerate overnight or for up to 24 hours.

5. Pan and Final Proof

Drizzle olive oil into a well-oiled 9x13” baking pan.

Gently release dough into pan (try not to degas). Flip it once to coat with oil.

Let rise at room temp for 2–4 hours, until puffy and jiggly.

6. Dimpling and Topping

Preheat oven to 230°C (450°F).

Dimple the dough deeply with oiled fingers.

Add desired toppings (e.g., cherry tomatoes, olives, herbs, flaky salt).

7. Bake

Bake for 20–25 minutes until golden brown and crisp around the edges.

Let cool in the pan 10–15 mins before transferring to a rack.