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DAY 1 EVENING: Feed the starter and leave it out on the counter overnight.
DAY 2 MORNING: 8AM Add all ingredients to the bowl of a stand mixer and mix for about 10min.
9AM Time for a first stretch & fold.
45AM Time for a second stretch & fold.
10.30AM You can either do another stretch & fold, or move the dough to a more shallow bowl and do a coil fold instead.
11.15AM 4th fold.
11.45AM / 12.30 AM 2 additional folds.
DAY 2 AFTERNOON: 1PM It’s the end of bulk fermentation. Oil a baking tray, or line it with parchment paper.
30PM Pre heat the oven to 230°C / 450°F for 15min.
45PM Drizzle the focaccia with olive oil, lightly massage the surface to spread the olive oil evenly.
Press your fingers into the dough to make dimples. Top it with your preferred topping or keep it simple with sea salt flakes, sprigs of rosemary and tomatoes.
Bake at 230°C / 450°F for 25min, fan mode on.
Let the focaccia cool down for at least 20-30min before serving.