Onion, red bell pepper, and feta focaccia!

High-Protein Sourdough Focaccia

Ingredients:
• 500g high-protein (bread) flour
• 475g water
• 20g olive oil
• 12g salt
• 5g barley malt or honey
• 2g fresh yeast
• 100g sourdough starter

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Instructions:
1. Initial Mix:
In a large bowl, combine 400g of warm water (85–95°F), barley malt or honey, fresh yeast, olive oil, and sourdough starter. Mix well. In a separate container, dissolve salt into the remaining 75g of water.
2. Add Flour:
Add all the flour to the wet mix and stir until no dry clumps remain. Cover and rest for 25 minutes (autolyse).
3. Incorporate Salt Water:
Add the reserved salt water using the Rubaud method until fully absorbed. Cover.
4. Folding & Bulk Ferment:
Perform 3 sets of stretch and folds, spaced 15 minutes apart. After the last fold, rest for 30 minutes, then do 1 coil fold. Cover and let ferment at room temperature for 1 hour.
5. Cold Ferment:
Transfer dough to the fridge for a cold proof.
6. Shape:
Lightly oil or line a sheet tray with parchment and olive oil. Gently place the cold dough onto the tray, shaping carefully to avoid deflating air bubbles. Rest at room temperature for 3 hours.
7. Oven Prep:
Two hours into the rest, preheat your oven to 400°F–500°F with a small tray inside for steam.
8. Bake:
Dimple the dough, add your favorite toppings, and place the focaccia in the oven. Add 1–2 cups of water to the steam tray.
Bake for 10 minutes, then open the oven to release steam and remove the tray. Continue baking for another 5–10 minutes until golden.
9. Cool & Serve:
Transfer the focaccia to a wire rack to cool. Enjoy!