Day 1: Build the Yeast Water Starter

To create your starter, combine yeast water, and flour in equal parts by weight. I used the method from Piotr Lesnianski (one of the admins for the Fermenting and Baking with Wild Yeast and Waters FB Group)

In a separate, clean, and sterilized jar (a quart-size canning jar works well), take 50 grams of yeast water and mix it with 50 grams of whole wheat flour. Put a lid on the jar and let it rest at room temperature for 6-8 hours. Feed it again with 50 grams whole wheat flour and 50 grams yeast water and let it rest for another 6-8 hours.

During this time, you should start to see fermentation. It will grow in volume and you should see lots of air bubbles. If necessary, feed it again with 50-100 grams of yeast water/flour and let it rest for an additional 6-8 hours. Note: If you are using active yeast water, the 3^rd feeding probably won’t be necessary.

Day 2: Mix & Proof the Dough

Combine the active yeast water starter, warm water, and olive oil in a large bowl. Mix with a wooden spoon to break up the starter.

Place the flour on top of the liquid ingredients and mix by hand, using a rubber spatula or a Danish dough whisk for a minute or so until the dough becomes a shaggy mass. Scrape down the sides and bottom of the bowl frequently to make sure all of the flour is incorporated and there are no dry bits of flour.

Cover the dough with a towel and set it aside to rest in a warm place (80 degrees F.) for about 30 minutes.

Sprinkle the salt over the dough, grab the dough between your fingers, pull it up, and stretch it. Incorporate the salt into the dough by continuously pulling the dough up and turning the bowl around with your hands. The dough should start to develop somewhat after about a minute and you shouldn’t feel any of the salt crystals. The dough will still be wet so resist the urge to add additional flour at this point.

Cover the bowl and put it back in a warm spot to rest for another 30 minutes.

After the 30-minute rest, transfer the dough to a lightly floured counter and perform the four-fold method, or perform the fold-and-turn-in-the-bowl method. Return the dough to the bowl and cover it again with a towel.

At this point, you have the option of repeating the above process every 30 minutes for a total of four times. After the fourth fold, you’ll leave the dough in the bowl to rest for another hour to develop the dough before shaping.

Overnight Fermentation in Refrigerator:

Or, cover the bowl tightly with plastic wrap and place it in the refrigerator to ferment overnight. The overnight cold fermentation produces the best flavor, but the warm proof on the counter method works if want to serve focaccia the same day.

Day 3: Prepare the Toppings, Bake the Focaccia

The next day, remove the bowl from the refrigerator and allow the dough to warm up to room temperature for 1-2 hours.

In the meantime, prepare the toppings.

Place the dried figs and Marsala in a small saucepan, and heat over medium heat until the Marsala bubbles around the edges, 1 minute. Remove from the heat and let stand for at least 1 hour.

Heat the 2-3 tablespoons olive oil in a large frying pan over medium heat. Add the onions, sugar, and chopped rosemary. Cook, stirring occasionally, until the onions are very soft, 15-20 minutes. Season with salt and pepper, if desired. Set aside to cool.

Preheat the oven to 425 degrees F. (for at least 45 minutes) with a baking stone on a lower rack. Grease an 8-9-inch square baking pan with olive oil.

Place the dough in the greased pan. Using your fingertips, dimple the surface of the focaccia while stretching it out to fit the pan. Add extra olive oil as needed. If the dough springs back, let it rest for 15 minutes, then continue spreading and dimpling it in the pan.

Let the dough rest in the pan until it is relaxed and ready to top and bake. You’ll know it’s ready when you can press your finger into the surface and the imprint holds.

Drain the figs and distribute the figs, onions, and prosciutto evenly over the dough. Lightly press them into the dough. Sprinkle with sea salt, if desired. Let the focaccia rest for 10-15 minutes, or longer, if needed.

Transfer the pan to the pizza stone and bake until golden brown and crispy, 20-25 minutes.

Remove the focaccia from the pan and allow it to cool on a wooden board. You can enjoy it immediately, but the flavors become more pronounced after resting.

Drizzle with hot honey before serving, if desired.