Salted Honey Focaccia
This recipe for salted honey focaccia relies on sourdough starter for leavening, adding tanginess that perfectly complements its sweet glaze.
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Cooking tools:
- Bowl scraper
- Pastry brush
- Kitchen scale
- Cooling rack
- Baking pan
- Tongs
- Mixing bowl
- Saucepan
- Stove
- Oven
- Spatula
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- 2 cups plus 1 teaspoon (480 ml) water, at room temperature
- Scant ¾ cup (150 g) active sourdough starter
- 4¾ cups (600g) all-purpose flour, divided
- 2 tablespoons (14g) kosher salt
- ¼ cup (60ml) extra virgin olive oil, plus more for drizzling
- Syrup
- 1 tablespoon (15ml) water
- 2 tablespoons (30ml) honey
- Flaky sea salt, as needed
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