Bubbly Sourdough Focaccia

In a large bowl, combine the strong white bread flour and water.

Add the active sourdough starter, olive oil, honey, and salt to the bowl.

Stir with a spoon and then mix by hand until a shaggy dough forms. The dough will be very sticky.

Cover the bowl and let the dough rest for 30-45 minutes.

With wet hands, perform the first set of coil folds. Lift the dough from the center and fold it over itself. Rotate the bowl and repeat on all four sides.

Cover and rest for another 30-45 minutes.

Perform the second set of coil folds with wet hands.

Cover and rest for 60-90 minutes.

Perform the third set of coil folds.

Cover and rest for another 60-90 minutes.

Perform the final set of coil folds.

Cover the dough and place it in the fridge for a cold proof (e.g., from 2 pm to 10 pm).

Line a 9"x13"x2" tray with parchment paper and pour a generous amount of olive oil.

Using the coil fold technique, transfer the dough from the bowl to the prepared tray.

Cover the tray and let the dough rise at a cool room temperature (19°C/66°F) overnight, or until 7 am the next day.

The next morning, preheat your oven to 435°F (224°C). The dough should be wobbly and bubbly.

Pour a generous amount of olive oil over the dough.

With oiled fingers, gently dock the dough, creating dimples all over the surface.

Add your desired toppings. The video uses cherry tomatoes and fresh rosemary.

Sprinkle with flaked salt and bake for 25-35 minutes, or until the internal temperature reaches 195°F.

Remove the focaccia from the oven and let it cool on a wire rack for 45 minutes before slicing.

Slice and enjoy your bubbly sourdough focaccia!