Sourdough Focaccia Recipe

I love all the pretty focaccias I see on IG on “Focaccia Friday”, but I had yet to find one that was super easy and yummy.  Plus I’d like to be able to use some of my sourdough starter with it. I also need to use some serious amounts of rosemary off of my rosemary bush. Thank you to @sourdough_enzo for sharing your focaccia recipe in your stories.  I followed it exactly and it came out amazing! I’ll definitely be making this one again.
 
In terms of timing, I mixed all the ingredients together at noon on Saturday, and then did the first stretch and fold at 12:45, let it sit until 1:30, and then did 3 coil folds over the next three hours (1:30, 2:30, and 3:30). I put it in the fridge at 3:30, then took it out at 10pm to sit at room temperature overnight. On Sunday morning I preheated the oven while making my morning tea, prepped it with my favorite toppings (rosemary, Kalamata olives, and sea salt) and put it in the oven at 7:30am.

You can see how pretty it turned out!  I will definitely be baking this one again.
 
Focaccia Recipe from @sourdough_enzo:

INGREDIENTS

• 100g active starter
• 530g bread flour
• 440g water
• 2 Tablespoons honey
• 10 g salt
• Butter and 3 Tablespoons olive oil (to coat the tray)

 
PREPARATION
 
1.Mix all ingredients together and let sit for 30 - 45 minutes
 
2.Perform 1 stretch and fold
 
3.Let sit for 30 - 45 minutes
 
4.Perform 3-4 coil folds over 3 hours
 
5.Transfer dough with coil fold motion to buttered AND generously oiled baking sheet. Cover and put in the fridge.
 
6.Pull out of the fridge at 10pm and let sit covered at room temperature (65F) until around 7am the next day.
 
7.Preheat the oven to 425F.
 
8.Dock/dimple the dough with wet or oiled fingers and top with desired toppings.
 
9.Bake at 425F for 25-30 minutes.

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