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  2. Fluffy Sourdough Focaccia Bread

    To a bowl, add 100g active sourdough starter, 400g warm water, and 15g olive oil. Mix until combined, then add 10g fine sea salt and 500g white flour. Mix until there are no dry patches, scrape down the bowl, cover, and let it sit for 30 minutes.

    After 30 minutes, do your first set of stretch and folds. Cover again and repeat two more times at 30-minute intervals.

    After the last stretch and fold, cover and let it rest for 4 hours undisturbed. Cover with plastic wrap and refrigerate overnight.

    In the morning, prepare a 9×13 pan with parchment paper and 2 tablespoons of olive oil. Add the dough, fold it over, and flip it smooth-side up. Cover and let it rest for 4 to 6 hours undisturbed until it spreads out.

    Dimple the dough, then add finely shaved potatoes, cooked bacon, cheddar cheese, mozzarella cheese, and seasoning of choice. Drizzle more olive oil and dimple again.

    Bake at 450°F for 22-25 minutes until golden brown. Enjoy!

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