Ultimate Soft & Airy Sourdough Focaccia

Day 1 Directions 02:15 PM Whisk the warm water, young starter, and honey in a large bowl until the starter is mostly dissolved.

02:20 PM Add the bread flour, sea salt, and 30g of olive oil then mix until a shaggy dough forms with no dry flour remaining.

02:30 PM Cover the bowl and let the dough rest for 30 minutes to allow the flour to fully hydrate.

03:15 PM Perform the first set of coil folds by lifting the middle of the dough with wet hands and letting the ends tuck underneath.

03:45 PM Perform the second set of coil folds to continue building strength in the high-hydration dough.

04:15 PM Perform the third set of coil folds, noticing the dough becoming smoother and more cohesive.

04:45 PM Perform the fourth and final set of coil folds then cover the bowl for the bulk rise.

04:45 PM to 06:45 PM Let the dough sit undisturbed in a warm spot until it has expanded by 50 percent and shows surface bubbles.

07:00 PM Cover the bowl tightly and place it in the refrigerator for a cold ferment of 12 to 16 hours.

Day 2 Directions 09:00 AM Line a 9x13 inch baking pan with parchment paper and lightly butter the paper before adding 1.5 tablespoons of olive oil.

09:15 AM Tip the cold dough gently from the bowl into the pan without forcing it to the corners.

09:15 AM to 01:00 PM Let the dough rise at room temperature until it fills the pan and jiggles uniformly when shaken.

01:00 PM Preheat your oven to 400°F and whisk together the half-and-half, oil, and salt to create the brine.

01:10 PM Pour the brine over the puffed dough and use oiled fingers to dimple the surface in organized rows.

01:20 PM Place the pan in the oven and bake for 18 to 22 minutes until the crust is pale golden.

01:40 PM Check that the internal temperature is between 205°F and 210°F before removing the pan from the oven.

01:42 PM Brush the top lightly with oil or butter and immediately cover the pan with a clean kitchen towel.

01:42 PM to 01:57 PM Leave the towel in place for 15 minutes to allow the escaping steam to soften the crust.

01:57 PM Lift the focaccia out of the pan using the parchment and place it on a wire cooling rack.

02:30 PM Allow the bread to cool for at least 30 minutes so the internal crumb structure can fully set before slicing.