Easy Sourdough Focaccia Recipe | Sourdough Focaccia for Beginners- Simple & Delicious

Easy Sourdough Focaccia - crispy on the edges, soft and airy inside, and packed with flavor. Whether you're new to sourdough or looking for a simple, no-fuss recipe, this one is for you!
I'll walk you through each step, from stretching the dough to adding your favorite toppings. This focaccia is a perfect as a side, or just a delicious snack.

In a bowl mix,
125 g active sourdough starter that has been fed in the last 6-12 hours
430g water
500g all-purpose or bread flour
8 g salt

In a large bowl, add water, starter, flour, and salt. combine it all together into a wet and shaggy dough.
Over a period of 2 hours, perform stretch and folds, one every 30 minutes.
A stretch and fold method is when the side of the dough is stretched up and pulled over itself. The bowl is then turned a quarter turn and repeated until a 4 sides have been done.
Each time the dough sits, cover the bowl with a lid or a damp kitchen towel to stop the dough from drying out.
After the final stretch, there should be signs of bulk fermenting with many bubbles appearing. It really depends on the temperature of your kitchen. Transfer the dough to an airtight container or cover the bowl with plastic wrap. place it in the fridge overnight or up to 36 hours for an extra long ferment.
Shaping:
Drizzle the bottom of a baking tray with a generous amount of olive oil. Transfer cold dough to the oiled pan. Let it rest for at least 6 hours, covered. preheat oven to 425 F.
Drizzle with olive oil and then use oiled fingers to create deep dimples in the top of the dough, do this over the entire surface. Season how you like - bake for 25-30 minutes until puffed and deep golden brown. Let cool for 5 minutes before removing from the pan.

Topping:
Italian Seasoning
Garlic
Onion powder
olives
cherry tomatoes ( sliced in half)
fresh herbs
cheese
Also: 6Tbsp melted butter, 1 1/2 tsp cinnamon and 1/4 C brown sugar- when done baking I drizzle with a powdered sugar drizzle.

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