Our Friends over at Florets have passed on their delicious recipe to make homemade bouncy Sourdough Focaccia, that can be made and enjoyed by the whole family. This recipe is perfect for lunch box sandwiches, to pack in a picnic basket, and a fun activity to make with little ones on a rainy day.

Levian:
- Starter 75g
- White flour, strong bread flour 75g
- Water 75g

Dough:
- Whole wheat flour, strong bread flour 250g
- White flour, strong bread flour 740g
- Olive oil 20g
- Water 725g
- Sea salt 20g

Total flour: 1065g |100%
Hydration: 800g | 75%

Note: This recipe makes enough dough to fill a 40 x 30 cm baking tray. Timings are approximate and based on a dough temperature of around 25°C. Adjustments may be needed based on dough temperature

Method:

9am - Levain Mix
- Combine flour, water, and starter in a bowl until well combined.
- Combine flour, water, and starter in a bowl until well combined. Set aside your levain in a warm spot (around 25°C). Tip: It's important that you use a ripe starter in this mix and get your Levain temperature close to 25°C. If it's chilly, use warmer water; in summer, you can add some ice to regulate the temperature. 

11:30 - Dough Mix & Autolyse
- Mix flour and water until all flour is hydrated, adding more water if needed.
- Let it rest for a bit (autolyse), allowing gluten to form.

12:00 - Final Dough Mix
- Check if levain is ready by placing a spoonful in water; if it floats, it's good to go.
- Add ripe levain to the dough, mix well.
- Incorporate salt and olive oil by pinching and folding.
- Set aside at room temperature 

12:30 - Stretch and Fold #1
 - Gently stretch and fold the dough to build gluten structure.

1:00 - Stretch and Fold #2
 - Repeat the stretch and fold process.

1:30 - Stretch and Fold #3
- Give it one final stretch and fold before bulk fermenting.

3:30 - Tray and Chill
- Your dough should now show some bubbles on the surface and feel light to the touch, when you press into the dough it should bounce back quite quickly but feel like it has some resistance.
- Lightly oil a baking tray and line it with parchment paper, drizzle some oil on the paper too.
- Shape the dough by folding it over and place it on the tray.
- Cover and refrigerate overnight for a slow ferment.

The Next Day:
- Preheat oven to 260°C.
- Check that there are plenty of bubbles on the surface and the dough feels very light and bouncy. When you gently press the dough it should bounce back slowly. This indicates it is properly proofed and ready to bake. If the dough feels heavy and there are not many fermentation bubbles, place it somewhere warm and check on it every 30 mins or so until it’s ready to bake.

Bake Time!
- Drizzle olive oil, sprinkle sea salt, and add any toppings
- Press and dimple the dough.
- Create steam in the oven by placing a tray with ice on the bottom rack.
- Place your tray of focaccia in the oven above the ice tray and bake at 260°C for 12 mins.
- Release excess steam by opening the oven door briefly.
- Lower temperature to 250°C and bake for another 14 mins. 

Your dough should look nice and bubbly and dark, if you want more colour leave it in for another few minutes. You can check that your focaccia is properly baked by inserting a thermometer which should quickly reach 95°C.

Enjoy your bubbly, delicious sourdough focaccia!