Parmesan Herb Focaccia

In a medium bowl, mix 100g (or 150g if not yet at peak) active sourdough starter with 450g of ~90°F warm water until all clumps dissolve.

In a medium-large bowl, weigh out 450g of bread flour and 50g hiugh gluten flour (or do all 500g bread flour).

Using a rubber or wooden spatula, mix the starter/water solution into the large bowl with the flour. Continue mixing until all flour is inccorportated.

Scrape dough down off the sides of the bowl and shape into rough ball. Cover bowl with damp towel or plastic wrap and place in warm location (~70°F, ie: in the oven with the light on) to rest for 10-15min.

Add 10g of salt to the dough and poke the salt into the dough. Begin the first round of stretch-and-folds or coil-folds. Usually around 5-6 rounds of stretch-and-folds, the dough will start to be a little more resistant/stiff. Stop there and let the dough rest covered in a warm location for 30-45min

Repeat stretch-and-fold/coil-folds 2-3 more sets. During the first set, add in the parmesan and herbs to incorporate throughout the dough.

Let dough rise until it has about doubled in size. Covered on the counter ~6-8hr generally works well with room temperatures ~65-70°F.

Place dough covered in fridge for 2-3 days to cold proof for best flavor. Note that the day of baking you will need ~2-4hr with the dough our of the fridge before baking.

Day of baking, remove dough from fridge.

Cover the bottom of a 9x13 metal pan with a light layer of olive oil.

Transfer dough into the pan and gently stretch it to the shape of the pan.

Take the longer edged of the dough and fold each towards the center (like folding a letter in 3). Flip the dough so that the seam is at the bottom and again gently stretch the dough in the pan.

Cover pan with damp towel or plastic wrap in a warm location (~70°F, ie: in the oven with the light on) and let rise for 2-4hr until the dough has filled out the pan and has some larger bubbles.

When ready to bake, pre-heat oven to 375°F.

Drizzle olive oil (~2-3tbsp) across top of dough. Use your fingertips to dimple the dough.

Sprinkle flaky salt across top of dough.

Bake for 25-30min or until internal temperature reaches 209°F.

Let Focaccia cool in pan for 10-15min before transfering to cooling rack or cutting board.

Cut and Enjoy!