• In a large bowl, first start by combining and measuring the water and active starter. When it is milky add in the bread flour to the bowl.
• NOTE: You will either want to mix this by hand or with a Danish dough hook. I used a mixer with a dough hook the first time and it did not combine well and resulted in poor gluten structure.
• Mix the dough to a shaggy dough stage and let autolyze(rest) covered with a tea towel for 45 minutes.
• After the 45 minutes add the salt and knead by hand for 6 minutes.
• This can be a sloppy process but just keep going you are helping to create the gluten structure and this is important so don’t skimp.
• The dough will be very wet and sloppy don’t worry just try to incorporate the water into the flour as best as you can.
• Once you have finished kneading the dough let sit for 30 minutes before beginning the coil folds.
• Coil Fold for Focaccia:
• Make sure to start with wet hands, this makes it easier to work with the wet, sticky dough.
• With both hands take and lift the dough at the center and pull gently upward. DO NOT let the dough rip. This will inhibit the gluten formation.
• Repeat this on all 4 sides and this is one complete coil fold.
• NOTE: Sometimes I will do another round of coil folds before letting it rest. Mainly I try to stop when the dough seems to be tightening up.
• You will do a total of 5 folds with 30 minutes in between each fold.
• Note: it can be helpful to make a mark on paper every time you do a fold so you can keep track of which fold you are on.
• Follow the last fold with a 30-minute rest before continuing on to the next step.
• After the last rest take a glass 9”x13” pan, lined with parchment paper, and coat generously with olive oil about 1 tablespoon. Gently transfer dough (being mindful not to rip it) to the pan and cover with plastic wrap.
• Place the dough in the fridge or for around 8-12 hours for an overnight rise and long ferment.

Bake Day

• The next morning remove the focaccia dough from the fridge and place it in a warm spot for its second rise. Let the dough rise until it is bubbly and risen in appearance. This will take about 2-4 hours depending on the temperature of your kitchen and the strength of your starter.
• Take and place any toppings or seasonings on the top of the risen dough that you chose and then take your olive oil, about 2-3 T, and give it a generous drizzle. See picture for reference.
• Now the fun part. Take and wet the tips of your fingers and gently poke the dough, dimpling it and creating that signature focaccia look.
• Let rise for another 1-2 hours until puffy and bubbly.
• Place in a preheated 425-degree oven and bake for around 40 minutes or until golden and done.
• Remove from the pan to a cooling rack and cool before slicing.
• Enjoy!