Sea Salt Focaccia

Sour Starter	160 grams
Water (79 degrees Fahrenheit)	430 grams
Bread Flour	285 grams
All Purpose Flour	275 grams
Whole Wheat Flour	75 grams
Kosher Salt	17 grams
Olive Oil	25 grams
Additional Water (79 degrees Fahrenheit)	80 grams

Method:

1. Place sour starter in mixer bowl with first water and mix till sour starter is dissolved in water
2. Add flours and mix for 3 minutes on low speed

Allowing the dough to sit without mixing in the salt gives time for the flour to full absorb the water and give you a better crumb in the final product – this method is referred to as autolyse

3. Cover and rest mixture for 30 minutes
4. Add salt and start mixing again; speed 1 for 2 minutes
5. While mixing drizzle in olive oil and second water
6. Turn mixer to medium speed and mix for another 6 minutes

Dough will appear to be very wet and not hold much structure but that will change with the folds that happen over the next three hours.

7. Place dough in oiled container with a lid
8. Rest the dough overnight in the fridge covered

After the 3 hours of folding you can see that the dough has formed structure and is able to support itself and not fall into a wet mass like it was when you first started folding it

9. Next day preheat your oven to 425 degrees Fahrenheit
10. Place the dough on an oiled tray (in this case I used a quarter sheet tray which is 13×9 inches
11. Allow dough to proof for 1 1/2 – 2 hours or until the dough has fully filled the tray (make sure that during this time the dough is covered and in a warm place between 80-85 degrees Fahrenheit
12. Drizzle the top with olive oil and maldon or any other flake salt and dimple it gently

This is the stage where you can see all the folding and proper proofing paid off the dough is able to hold bubbles as you are stippling it

13. Place the dough in the oven (I like to place it on a larger tray and throw in 7-10 ice cubes on the tray so that it creates steam for the first 15 minutes of the bake time
14. Bake for 35-45 minutes depending on your oven temp (if you are unsure the dough should have an internal temp of 205 degrees Fahrenheit before removing from the oven
15. Once the dough comes out of the oven take it our of the tray and place on a cooling rack (this will prevent the bottom of the bread from getting soggy

Only thing left to do is enjoy!