Bubbly Focaccia

1: In the morning, mix your flour with 370g of water. Cover and let autolyse for 30 minutes.

2: Add your levain, then add salt and the remaining 20g of water. Once combined, add in your olive oil.

3: Mix and perform slap and folds until the dough comes together. It will be very sticky.

4: Place it back into a bowl, cover, and bulk ferment for 30 minutes.

5: Perform a round of stretch and folds, cover, and proof for 30 minutes (repeat this one more time).

6: Perform a round of coil folds, cover, and proof for 30 minutes (repeat this one more time).

7: After all 4 rounds of folds, transfer the dough to a well-oiled 9”x13” pan.

8: Gently stretch the dough out so it fills the pan and cover. Bulk ferment for at least 3-4 hours in a warm environment.

9: Preheat your oven to 450F.

10: Drizzle the dough with olive oil, grease your hands, and dimple the dough.

11: Add your favorite toppings, drizzle with more oil, and bake for 25-30 minutes until the top is golden brown.