Sourdough Focaccia

1000g 00 wheat flour (at least 12.5g protein)
850ml of lukewarm water
220g light-coloured sourdough (fed 2 times a day)
2.2g salt

Knead water and flour / leave to rest for 1 hour
Add sourdough / leave to rest for 30 minutes
Add salt / leave to rest for 30 min

When adding, beat the dough like a spaetzle dough for about 4-5 minutes to create a better gluten structure. It is also important to always have your hands wet when working the dough.

Fold the dough every 30 minutes over 1.5 hours, in the end it should have been folded 4 times,
Put the dough in an oiled box and let it stand for another 3-4 hours at room temperature
Then put it in the fridge for 12 hours, take it out and let it rise in a baking tin for about 4 hours until doubled in size.
Finally, oil the dough, press bubbles into it and sprinkle it with coarse sea salt.

Always place a damp cloth over the bowl/box when not working the dough.

The focaccia is baked for 10 minutes at 260 degrees and then for approx. 30 minutes at 210 degrees, both times at top/bottom heat without ventilation.

Served with miso butter.