My first successful sourdough focaccia!

I finallyyy managed to get it right, thick and fluffy with no yeast! After many failed batches of flat and dense bread 😂

Things I did (I live in a super humid place):
– 400g AP flour
– 280g water
– 68g starter
– 10g salt

1. Fed my starter the day before, after it doubled in size I put it in the fridge for about 30 mins.
2. Mixed flour and water, left it for 30 mins then added the cold starter and salt.
3. 5-6 coil folds every 30-45 mins, also placed my bowl in a cold water bath to keep the dough cool. About 5 hours bulk fermentation, then popped into the fridge for overnight proof (approx 9 hours).
4. Took dough out, left on counter top to proof for 3 hours before baking.