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Ingredients
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Dough
Topping
Method
Preparation
Mix the Dough
In a large mixing bowl, combine the active sourdough starter, all-purpose flour, and water. Mix until a shaggy dough forms.
Knead and Rest
Add the salt and olive oil to the dough. Knead for about 10 minutes until smooth. Cover with a damp cloth and let it rest for 4-6 hours at room temperature or until doubled in size.
Shaping and Baking
Prepare the Baking Pan
Grease a baking pan (about 9x13 inches) with olive oil.
Shape the Focaccia
Once the dough has risen, gently transfer it to the prepared baking pan. Stretch it out to fit the pan, taking care not to deflate it too much.
Add Toppings
Drizzle the top with olive oil, sprinkle with fresh rosemary and sea salt. Use your fingers to create dimples all over the dough.
Final Rise
Cover the pan with a damp cloth and let it rise for another 1-2 hours.
Bake
Preheat the oven to 220°C (425°F). Bake the focaccia for 20-25 minutes until golden brown. Allow it to cool slightly before slicing.
