No-Knead Sourdough Focaccia

This recipe is adapted from @theclevercarrot (instagram handle) sourdough focaccia recipe. I mainly just upped the hydration and added more starter to decrease rise time!

No-Knead Sourdough Focaccia

90g active starter

400g warm water (90°F)

20g honey

500g all-purpose or bread flour

9g fine sea salt

To have this focaccia ready for dinner, feed your starter the night before.

Once your starter has peaked in the morning (8am) whisk it into the warm water and honey.

Add in the flour and salt and mix with your hands until the dough is combined.

Cover with plastic wrap and let the dough rest for 30 minutes.

Perform 2-3 sets of stretch and folds spaced 30 minutes apart to help strengthen the dough.

Let the dough rise for about 8-10 hours in a warm place until doubled

Once your dough has doubled (4pm), oil a 9x13 pan and dump the dough into it. Let it rest for an additional hour. (5pm)

Preheat your oven to 425°F

Pour about 1 Tbsp of oil more over the dough and stretch and dimple it with your fingers.

Add desired toppings (some common toppings include rosemary, garlic, oregano, parsley, tomatoes, and salt)

Bake for 25-30 minutes until golden brown. Serve warm

(Adapted from Emilie Rafa‘a Sourdough Focaccia recipe)