Mix the DoughMorning

1. In a large bowl, stir the sourdough starter and 1 cup water together until well combined.
2. Add the bread flour. Sprinkle the salt over the flour and lightly mix with a fork.
3. Knead by hand in the bowl until all the flour is incorporated. The dough should feel shaggy and slightly tacky, not crumbly or dry. If needed, work in more water a little at a time, using up to about 1/4 cup.
4. Cover and let the dough rest on the counter for 20 minutes.

Stretch, Fold & Rise6–8 hours

1. With damp hands, perform one set of stretch and folds: lift one side of the dough and fold it over the center. Turn the bowl and repeat on all four sides.
2. Cover the bowl and leave it at room temperature for 6 to 8 hours, or until the dough has roughly doubled in size.

Pan, Fill & Final RiseAbout 2 hours

1. Generously oil the bottom and sides of a baking pan. Turn the dough directly into the pan—no shaping needed—and gently move it through the oil to coat the underside.
2. Mix the melted butter, minced garlic, and garlic salt. Pour half over the dough, fold the dough over once, then pour the rest over the top.
3. Gently dimple the dough with your fingertips. Cover the pan and let it rise for about 2 hours, or until doubled, puffy, and airy.

Top & BakeDinner time

1. Near the end of the final rise, preheat the oven to 450°F.
2. Sprinkle the focaccia with shredded Colby Jack.
3. Bake for about 25 minutes, until deeply golden and the cheese is melted. The center should register about 200°F on an instant-read thermometer.
4. Let the focaccia rest briefly before slicing and serving warm.

Cinnamon-Roll VariationMake it sweet

Helpful Notes