Honey Butter Sourdough Focaccia Bread

SCHEDULE Day 1 – Mix levain: 8:00 PM–8:00 AM mix the levain, let sit at 78°F about 10-12 hours until doubled/bubbly and ripe. Day 2 – Mix dough / Bulk fermentation / Lamination-Shaping-Bake: 7:00 AM mix dough and begin bulk fermentation. 7:30 AM stretch and fold #1. 8:00 AM #2 add half butter. 8:30 AM #3 add half butter. 9:00 AM #4 and proof. 9:00-11:00 AM bulk fermentation continued (70-72ºF). 11:00 AM-6:00 PM dump into the pan and proof (70-72ºF). 6:00 PM dimple and bake.

AMY'S RECIPE TIPS

1. Temperature is key to adding flakes of butter. Keep the dough cool enough for flaky layers but warm enough to rise; use a thermometer. Ideal 70-72ºF, never above 75ºF. Use cooler water, keep dough in a cool place, and use the fridge to cool it during bulk if it gets too warm.
2. Adding the butter: add it during the stretch and folds so the dough laminates throughout. Do not laminate the butter in at the end of bulk—this causes gaps and butter leakage.
3. Sufficient rise: kept cool, this focaccia takes longer. Let it rise until just about doubled in the pan for a light, fluffy crumb.
4. Honey butter: drizzle honey on the warm focaccia and brush it on—it combines with leftover butter for the perfect topping.

LEVAIN (1:10:10 ratio, 10-12 hours peak at 78-80ºF)

1. Mix ripe/active sourdough starter with all-purpose or bread flour and water. Cover loosely and let sit 10-12 hours at 78-80°F until doubled, bubbly and peaked. (Equal weight of ripe active starter can substitute for the levain.)

HONEY BUTTER SOURDOUGH FOCACCIA (keep dough at 70-72ºF) 2. Mix dough: in a large bowl mix ripe levain with water and honey. Add salt and bread flour. Mix until a wet, sticky, fully combined dough forms. Cover, rest 30 minutes. 3. Folds: over the next 1½ hours perform stretch folds or coil folds to strengthen the dough, adding cold butter along the way. Use whichever fold you prefer (coil folds suit the high hydration; stretch folds suit adding butter). To coil fold, with damp hands lift the middle of the dough so it stretches up and releases from the bowl, then let it fall under itself; repeat both sides, then turn and repeat. 4. Fold #1: after 30 minutes perform the first set. Cover, rest 30 minutes. 5. Fold #2: grate the cold butter; put half on top and refrigerate the other half. Fold in the flakes. Cover, rest 30 minutes. 6. Fold #3: add the rest of the butter on top, fold again. Cover, rest 30 minutes. 7. Fold #4: final set; dough should feel cohesive and strong (add more if loose). Cover and let rest/rise about 2 more hours. 8. Prepare the pan: pour 40 g (3 Tbsp) melted butter into a metal baking pan and tip to coat the bottom (line with parchment first if it may stick). 9. Prepare focaccia: turn dough into the pan and gently stretch to fill the edges, pulling up on the underside; rest a minute if it resists. Drizzle 30 g cooled melted butter over the top and spread with your hands. Cover with plastic wrap and set at 70-72ºF to rise about 7-9 hours. (Optional: refrigerate for a long fermentation, then let rise before baking.) 10. Proof: because of the cool environment it rises slowly—don't exceed 75ºF or the butter melts. Let rise 7-9 hours until doubled, light, airy and jiggly. Do not bake if it hasn't risen. 11. Preheat and dimple: once doubled, preheat the oven to 425ºF. Gently dimple the dough all over from top to bottom until bubbly. 12. Bake: bake 25-30 minutes until bubbly, crispy and light golden. Immediately drizzle honey over the top and brush it all over. Cool in the pan 5-10 minutes, then move to a wire rack.

NOTES Temperature: very sensitive—keep butter flaky and dough warm enough to rise; 70-72ºF best, never above 75ºF. Use the fridge to cool if needed. Levain: equal weights of ripe active starter can substitute. Butter: unsalted or salted, American or European style both work; a little butter will leak—use parchment and a Dutch oven to contain it. Nutrition: Calories 233kcal, Carbohydrates 32g, Protein 4g, Fat 10g, Saturated Fat 6g, Cholesterol 25mg, Sodium 246mg, Fiber 1g, Sugar 5g.