DAY 1:

• First thing in the morning, feed your sourdough starter and leave it in a warm spot to at least double in volume. We typically feed our starter in a ratio of 1 part starter: 1 part water: 1 part flour, and it doubles (or even triples) within 4 hours.

Fermentolyse and Mixing The Dough

• In the bowl of a stand mixer, combine flour, water and active sourdough starter. Mix the dough in a stand mixer fitted with a dough hook attachment for a few minutes on low speed, until the flour is hydrated. Cover the bowl with a damp tea towel and leave the dough to fermentolyse (a type of sourdough autolyse where sourdough starter is added too) for an hour.
• After an hour, scatter the salt on top of the dough. Drizzle the olive oil all over, and using your hands, squish the salt and oil into the dough, aiming to distribute it evenly.
• TIP: Don't be tempted to just mix the oil in by running the stand mixer - the dough will split, separated by oil layers.
• Once incorporated, run your mixer on medium speed for 10-12 minutes, until you have a very smooth and elastic dough. It will be wet, but should start gathering around the dough hook attachment.

Coil Folds, Bulk Fermentation, Cold Proof

• Scoop the dough into a lightly oiled bowl (we like to use a heavy shallow dish - it helps with coil folds later). Cover the dough with a damp tea towel or cling film (plastic wrap) and leave it in a warm spot for 30 minutes. Repeat the coil folds once again. Then cover and leave the dough for 30 minutes again.
• Whilst the dough rises, in a medium bowl, rub the lemon zest and sugar together with your fingertips to release citrus oils.
• Before you start the third set of folds, sprinkle half of the lemon sugar across the surface of the dough. Fold, cover and leave the dough to rest for 30 minutes.
• Repeat the last set of folds with the remaining lemon sugar.
• After all 4 sets of coil folds are completed, cover the dough and let it finish its bulk fermentation undisturbed for 1.5-3 hours, depending on the temperature of your kitchen.
• Place the dough in the refrigerator for 8-24 hours (or simply overnight).

DAY 2:

Second Rise

• Take the dough out of the fridge and very carefully transfer it into the prepared baking tray, trying not to deflate it too much. You might notice some liquid gathering in the corners of the container - that's normal. Drizzle any liquid over the focaccia once you've transferred it into its baking tray.
• Stretch it out into the corners of the baking tray (approx 23x23cm (9x9 in)). You will ideally want a baking tray with high rims - something you can cover without touching the top of the dough.
• Cover it again and leave it in a warm spot to proof for another 1-2 hours. It will increase in volume, puff up and have very noticeable blisters across the surface.

Topping and Baking

• Preheat the oven to 200°C (400°F). Drizzle the surface of the dough with olive oil. Oil your fingers and dimple the top of the dough all over.
• Place the sourdough focaccia in the oven for 20-22 minutes.

Make Lemon Syrup

• While your sourdough focaccia is in the oven, make the lemon syrup by combining the granulated sugar and lemon juice in a small saucepan. Simmer and stir until all the sugar dissolves.
• Take focaccia out of the oven, and using a wooden cocktail stick or a metal skewer, poke a few holes across the surface. Brush the lemon syrup all over hot focaccia, allowing the syrup to soak into the holes.
• Transfer the focaccia onto a wire rack and allow it to cool for at least 15 minutes.

Lemon Glaze

• In the meantime, prepare the lemon glaze by mixing powdered sugar and lemon juice in a small bowl.
• Drizzle the glaze all over the focaccia and leave it to soak in and set for 10 minutes before enjoying. This lemon sourdough focaccia is best whilst still warm.