Sourdough focaccia with 80% hydration.
500 g flour
400 g water
120 g levain
15 g salt
2 tablespoons olive oil
Combine flour, water and levain, let sit for 30-60 min.
Add salt and oil and mix Rubaud method for 3 min every 45 min for 4 h.
Transfer to a baking dish. Leave sitting at room temp until puffed nicely, a couple of hours.
You can bake the same day or refrigerate and bake the next day but bring to room temperature and let it puff again (2-3h) before baking.
Remember to poke your finger gently on top of the dough to create little wells, drizzle with oil and scatter with salt and herbs.
Bake at 450F until done. If the bottom is too light turn it upside down on a baking sheet and bake until it turns golden.