Easy Sourdough Focaccia

Method

1. Mix: In a bowl, mix flour and water until combined. Let it rest (autolyse) for 30 minutes. Then, add the starter, salt, and 20g of olive oil. Squeeze and fold with wet hands until incorporated. The dough will be very sticky.
2. Bulk Fermentation: Cover the bowl and let it rise. Perform 3-4 sets of coil folds (or stretch and folds) with wet hands during the first 2 hours. The dough is ready when it has risen by 50-75% and is full of air.
3. Cold Proof (Optional): For the best flavor, cover the bowl and place it in the refrigerator for 12-24 hours after bulk fermentation.
4. Pan & Proof: Pour the remaining 30g of olive oil into a 9x13 inch baking pan. Scrape the dough (either from bulk or from the fridge) into the pan. Gently stretch it to mostly fill the pan. Cover and let it proof for 2-3 hours, until very puffy and bubbly.
5. Dimple & Bake: Preheat your oven to 425°F (220°C). Drizzle a bit more olive oil over the dough. Oil your fingertips and press firmly all over the dough to create deep dimples. Sprinkle with flaky salt and fresh rosemary.
6. Bake: Bake for 20-25 minutes, until the top is golden brown and the edges are crispy. Let it cool in the pan for a few minutes before transferring to a wire rack.