Loosely followed this recipe: https://www.theclevercarrot.com/2022/04/best-sourdough-focaccia-bread-recipe/
400g bread flour
320g water at 33°C
60g active starter (fed it around 80% hydration to match the dough and make math easier)
8.8g salt
Garlic rosemary and black flake salt for toppings.
Around 6pm fed the starter and went to movies. Was back around 9pm, starter had doubled. Mixed everything and left to rest for 30min. Then did a prolonget set of stretch and folds and left to rest overnight.
When I got up in the morning, dough had more than doubled, transferes it to oiled (nit well enough – it stuck) pan and kinda shaped a bit. Left for 2 more hours, then made the dimples (not deep enough) and added toppings while heating the oven. Baked 25min at 210° with fan.
Looks great, haven’t yet tasted it (somehow today I have way more restraint than usual)
by AngElzo