Directions 12 steps | 865 Minutes
In a large mixing bowl or the bowl of a standing mixer, combine the starter with warm water and honey. Stir with a fork until fully incorporated.
Using a rubber spatula, fold the flour in four equal parts, using your hands when the dough starts to come together.
Turn the mixer onto the third setting and mix until the dough picks up the remaining flour from the bottom of the bowl. If mixing by hand, knead the dough until all of the dry flour is incorporated into the mixture. Cover the bowl with a tea towel and allow the dough to rest for 30 minutes.
Uncover and add salt to the mixture. Set the mixer to the fourth setting and mix for 8-10 minutes or until the dough starts to pull away from the sides. If kneading by hand, knead the dough for 15 minutes or until you feel the dough start to become elastic. The dough will appear to still be shaggy and wet. Dampen the tea towel and cover the dough. Place in a warm area (around 70-75°F) and allow to rest and rise for 4 hours.
After resting, the dough should appear to be a bit puffy. Visualize the dough as a square. Without pushing down too hard and releasing the air, pull one corner at a time and fold it across the length of the dough. Fold in all four corners of the dough.
Cover again and rest for another 4-5 hours. The dough should double in size.
Prepare a 9x13-inch cake pan or a sheet pan. Drizzle with one tablespoon of olive oil and use a brush to evenly coat every surface of the pan. Drizzle two tablespoons of olive oil over the dough and lightly coat your hands with oil.
Gently lift the dough out of the bowl and place it on the oiled pan. Use your hands and fingertips to lightly work the dough and stretch it out to the edges. Make sure to only work the dough until it is 1 ½-inch thick to avoid the dough becoming too thin. Cover with another cake or sheet pan (to leave room to rise) and place in a warm area. Allow 3 hours for the dough to rise and become puffy.
Preheat oven to 400°F. Drizzle two tablespoons of oil all over the dough and push into the bread using your fingertips. Lightly push down, touching the bottom of the pan but not stretching the dough. Place the pan in the middle rack of the oven and bake for 15 minutes.
Remove the dough and decrease the temperature to 375°F. Brush the surface of the dough with more oil and top with your choice of aromatics and herbs. Bake for another 10 minutes.
If you want to toast the top further, turn the oven to broil. Broil the sourdough focaccia for 1-2 minutes until the top is golden brown.
Allow the bread to rest for 10-15 minutes before slicing. Enjoy!
- Make sure that you are using an active starter and not starter discard! To ensure that your starter is nice and active, feed it for two days prior (if you already have a starter made). Otherwise, make a fresh one from scratch.
- This recipe can be used for the sourdough base in vegan stuffing.