Sourdough Focaccia

Ingredients:

- 1 cup (240g) active sourdough starter (fed within the last 6-8 hours)

- 1 1/4 cups (300ml) lukewarm water

- 3 1/2 cups (440g) all-purpose flour

- 2 teaspoons salt

- 1/4 cup (60ml) extra-virgin olive oil (plus more for drizzling)

- Toppings (optional): rosemary, thyme, cherry tomatoes, olives, onions, garlic, sea salt, etc.

Instructions:

1. Mix the Dough:

- In a large mixing bowl, combine the active sourdough starter, lukewarm water, and 2 cups of flour. Mix until it forms a thick batter.

- Cover the bowl with a clean kitchen towel and let it rest for 30 minutes at room temperature. This is the autolyse stage and helps develop gluten.

2. Add Salt and Oil:

- After the autolyse, add the salt and olive oil to the dough. Mix well.

- Gradually add the remaining 1 1/2 cups of flour, 1/2 cup at a time, until the dough starts to come together.

3. Knead the Dough:

- Turn the dough out onto a lightly floured surface. Knead for about 5-10 minutes until smooth and elastic. If it's too sticky, add a bit more flour, but try not to add too much.

4. First Rise:

- Form the dough into a ball and place it back into the mixing bowl.

- Cover the bowl with plastic wrap or a damp kitchen towel and let it rise at room temperature for about 2-3 hours, or until doubled in size.

5. Prepare the Pan:

- Preheat your oven to 425°F (220°C).

- Drizzle a baking sheet or a 9x13-inch baking pan with olive oil, making sure it's evenly coated.

6. Shape the Dough:

- Once the dough has risen, gently punch it down to release the air.

- Transfer it to the prepared baking sheet and press it out evenly with your hands to fit the pan. If it starts to spring back, let it rest for a few minutes and then continue.

7. Second Rise:

- Cover the dough with a clean kitchen towel and let it rise for another 30-45 minutes.

8. Add Toppings:

- After the second rise, use your fingers to make deep dimples all over the dough.

- Drizzle the top generously with olive oil and sprinkle with your chosen toppings. Press the toppings lightly into the dough.

9. Bake:

- Bake the focaccia in the preheated oven for 20-25 minutes, or until golden brown and slightly crisp on the edges.

10. Serve:

- Let it cool slightly before slicing. Enjoy warm or at room temperature, with a drizzle of olive oil and a sprinkle of flaky sea salt if desired.

This same-day sourdough focaccia is a delightful treat, with the tanginess of sourdough complementing the olive oil and savory toppings perfectly. Enjoy!