Focaccia Pizza

1: In the morning mix your flour with 390g of water. Cover and let autolyse for at least 1hr or until your starter is ready.

2: Add your levain, then add salt and the remaining 20g of water. Once combined, add in your olive oil and yeast. Mix and perform slap and folds until the dough comes together.

3: Place it back into a bowl, cover, and rest for 30 mins.

4: Perform 2-3 rounds of stretch and folds each separated by 20-30 mins.

5: Perform 2-3 rounds of coil folds each separated by 20-30 mins. Dough should be poofy and smoother now.

6: After all rounds of folds, transfer the dough to a well oiled 9”x13” pan. Gently stretch the dough out so it fills the pan. Cover and bulk ferment for at least 3-4 hrs in a warm environment.

7: When the dough is ready, preheat your oven to 450F. Drizzle the dough with olive oil, grease your hands, and dimple the dough. Add your favorite toppings, drizzle with more oil, and bake for 25-30 mins until the top is golden brown.