This is just the instructions for making the dough. You can brush it with olive oil and give it a sprinkle of sea salt and bake it off that way or experiment with different toppings for it. Either way, it's delicious.

Sourdough Focaccia Dough

Slightly adapted from Baking Sense

Ingredients

• 1 1/4 c. water + extra for kneading
• 500g hard (bread/strong/high grade) whole wheat flour
• 225g active (fed) sourdough starter
• 1/2 Tbsp. coarse sea salt
• 1/4 c. olive oil

Directions

1. Combine the water with the flour, cover, and set aside for 30 minutes.
2. Add the salt, folding the dough and kneading lightly to incorporate.
3. Add the starter, using a similar folding/kneading technique to work it into the dough.
4. Finally, work in the olive oil. This may be most easily accomplished by pouring 1-2 Tbsp. of oil on a work surface and turning the dough out onto it and kneading the oil in. Once the first portion of oil has been mostly incorporated, add some more.
5. Once all the oil has been incorporated, try to work in a bit more water if you can. The dough should be as wet and loose as possible.
6. Place the dough in a covered bowl and repeat a stretch and fold¹ every 30-60 minutes for 3-7 hours. Amount of time required for this bulk rise will depend on room temperature and how active your starter was. Keep going until the dough achieves a light, airy feeling.
7. Dough is now ready to be shaped or may be placed in the fridge overnight to be baked the next day.

---

¹ To complete a stretch and fold: Gently reach down one side of the bowl to losen the dough. Stretch it up and over itself, pulling the dough from the side over and across the centre. Rotate the bowl 90° and repeat. Continue until you get back to your starting point. Carefully remove the dough from the bowl and flip it over. ^Back