Sourdough Focaccia

Instructions:

1. Combine active starter and water in a large bowl, mix to combine.

2. Add flour (spooned and leveled) and salt then mix just enough for the flour to be incorporated and form a shaggy dough.

3. Cover the shaggy dough and allow it to sit at room temperature for an hour undisturbed.

4. After an hour has passed, leaving the dough in the bowl, grab a section of dough, stretch it out, and fold it in. Repeat 8 times, rotating the bowl after every fold and grabbing a new section. The dough should be smooth and fairly elastic by the end

5. Cover and allow to sit at room temperature for 8 hours undisturbed (or until it has doubled in size). This could take as little as 6 hours or as long as 12 depending on the temperature of your house. Don't watch a clock, watch your dough!

6. While the dough is fermenting, add 2-3 tbsp of oil to a 9x13 pan. Tip: I usually use a brush to distribute the oil evenly over the bottom and sides of the pan!

7. Gently remove the dough from the bowl and place it directly into the 9x13 pan. Fold the dough into thirds (the first third into the middle and the last third on top) and flip it over seam side down. This will create a rough rectangle shape. Do not stretch it out to touch the sides of the pan. 

8.  Cover the pan and allow to proof for 3-6 hours until the dough is fluffy and almost touching all sides of the pan. 

9. Preheat your oven to 425 degrees for a non stick pan or 400 degrees for a glass pan. 

10. Coat your hands generously with oil and use your fingers to press the dough and create small dimples. Tip: Having a small bowl of oil to dip your fingers into after each press can help prevent the dough from sticking to your fingers!

11. Top with desired amount of flaky sea salt, herbs, or other toppings.  Bake for 25-35 minutes until golden brown. 

12. Remove from the pan and place on a cooling rack before slicing. 

13. Enjoy!