Bubbly Sourdough Focaccia

1. In the morning mix your flour with 370g of water. Cover and let autolyse for 30mins.
2. Add your starter, then add salt and the remaining 20g of water. Once combined, add in your olive oil. Mix and perform slap and folds until the dough comes together and is smooth. Place back into a bowl, cover, and bulk ferment for 30mins.
3. Perform a round of stretch and folds. Cover and proof for 30mins (repeat this one more time).
4. Perform a round of coil folds. Cover and proof for 30mins (repeat this 1 more time).
5. After all 4 rounds of folds, transfer the dough to a well oiled 9”x13” pan. Gently stretch the dough out so it fills the pan (if it doesn’t completely, that is perfectly fine. It will naturally spread when it proofs). Cover and bulk ferment for at least 3-4 hrs in a warm environment. May take more or less time depending on the temperature.
6. 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 25-30mins until the top is golden brown.