10:00 PM – Starter Build: In a small glass jar, add your 5g of starter culture to 35g of water and whisk together cleanly. Stir in 30g of all-purpose or bread flour and 5g of rye flour. Mix thoroughly, cover loosely, and let it sit at room temperature 70–75°F (21–24°C) overnight for 10 to 12 hours until the starter reaches its peak and at least triples in volume.

8:00 AM – The Core Autolyse: In your stand mixer bowl, combine all 300g of bread flour and 210g of water. Mix with a spoon just until a rough, shaggy mass forms and no dry flour patches remain. Cover tightly and let it autolyse on your counter for 1 full hour.

9:00 AM – Sourdough Starter Integration: Add 60g of your active overnight starter peak directly into the autolysed dough. Attach your dough hook and mix on low speed for 2 to 3 minutes (or use a KitchenAid mixer on speed 3 for 5 to 6 minutes) until the starter is completely incorporated.

9:30 AM – The Bassinage Method: Add your 6g of salt directly into the bowl. Set the mixer to low-medium speed and begin adding the 45g of extra water little by little, allowing the dough to completely absorb each splash before adding the next. (The Bassinage Rule: Increasing the speed slightly during this process forces the high hydration to comfortably lock inside the tightening gluten strands).

Olive Oil Emulsification: Once all the water is absorbed and the dough gathers tightly together, add the 9g of extra-virgin olive oil. Mix continuously on medium speed until the oil is fully incorporated and the dough looks smooth, glossy, and cohesive. The total combined mixing time across all stages should take roughly 10 to 15 minutes.

Primary Interval Rest: Grease a clean container generously with olive oil and transfer the mixed dough inside. Close the lid tightly and let it rest undisturbed for 30 minutes at a warm room temperature of 74–78°F (23–26°C).

The Stretch & Fold Cycle: Wet your hands slightly with water to prevent sticking, and execute 4 rounds of quadrant stretch-and-folds spaced cleanly apart: 10:15 AM: 1st Stretch & Fold (Lift one side high and fold over center; repeat for all 4 edges). 11:00 AM: 2nd Stretch & Fold. 11:45 AM: 3rd Stretch & Fold. 12:30 PM: 4th Stretch & Fold.

Cold Fermentation Retard: After completing the final fold, let the dough rest for 15 minutes. It should look visibly lighter with noticeable gas bubbles forming on the surface, hitting roughly a 30% to 40% volume rise. Close the lid tightly and slide the container directly into the refrigerator for a long cold retard lasting between 12 to 48 hours.

Tray Assembly & Ambient Rise: Line your chosen baking tray, iron pan, or Challenger bread pan with parchment paper and sprinkle the bottom surface generously with extra-virgin olive oil. Tip the cold dough gently out of the container onto the oiled surface. Using lightly oiled hands, gently spread the dough outward toward the corners of the pan. Cover loosely and let it proof undisturbed at room temperature for 2 full hours until it feels warm, puffy, and jiggly.

Oven Thermal Prep: While the focaccia completes its final rise, preheat your home oven to 450°F (232°C) for at least 30 minutes to saturate the baking chamber with heat.

The Dimple & Dress: Drizzle a generous layer of high-quality olive oil across the top crown of the puffy dough. Oil your fingers thoroughly, and press your fingertips straight down through the dough until they touch the bottom of the pan, creating evenly spaced dimples all over the surface. Sprinkle with coarse flaky sea salt and fresh herbs.

The Open Bake: Slide the tray immediately into the hot oven. Bake uncovered and without steam at 450°F (232°C) for 20 to 25 minutes until the crust turns an incredibly deep, crispy golden-brown. Transfer to a wire rack to cool down for 1 hour before slicing!