S'mores Focaccia

In the afternoon when your starter has peaked, assemble your focaccia dough.

Using your kitchen scale, mix together your bubbly starter and water until the starter has dissolved and turned into a milky liquid. Add in the honey, flour, salt, and olive oil and mix everything together until a shaggy dough forms.

Cover with a damp tea towel or bowl cover and let rest for one hour.

After resting, wet the tips of your fingers and pull the sides of the focaccia dough up and toward the middle, rotating the bowl each time and continuing this motion until a semi-smooth dough forms (2-3 minutes).  Cover and let rest for one more hour.

After resting perform one stretch and fold/coil fold. Cover with a damp tea towel and let rest on the counter overnight for 12 – 14 hours to bulk ferment.

In the morning, drizzle one tablespoon of olive oil into your baking dish and transfer the dough into the pan. Fold the top of the dough up and in the middle, repeat the same with the bottom. Flip the dough seam side down so the dough is covered in olive oil and the top of the dough looks smooth.

Cover and let rest for 1 – 2 hours until the dough has doubled in size and puffy.

While your dough is rising, preheat your oven to 450 degrees.

After your dough has rested, crush half of the graham crackers and sprinkle them right on top. Do the same with the chocolate chips. 

Use the tips of your fingers to dimple around the entire top of the focaccia.  

Bake at 450 for 15 minutes. 

After 15 minutes, remove the focaccia from the oven. Spread Nutella (optional) all over the bread, sprinkle the mini marshmallows and extra graham crackers over the top. 

Bake at 450 for an additional 10 - 15 minutes until the focaccia is done, and the toppings are both melty and toasted. 

Let cool slightly, and enjoy warm!