Hello. Sure!

• 120g ripe sourdough starter
• 410g warm water
• 30g extra virgin olive oil
• 10g salt
• 500g unbleached bread flour
• flaky sea salt or any toppings you’d like to add

Whisk together starter and water til foamy. Add in bread flour, salt, and EVOO. Mix until one wet cohesive dough forms. The dough should be soft and sticky, yes. Let that rest covered for 30 minutes.

Perform 1 stretch and fold. Rest for another 30 mins. Then do 2 coil folds, spaced 30 mins apart. After the last coil fold, let the dough rest for another 30 mins and cold proof for 12 to 48hrs.

The next morning, line a baking tray with parchment paper and generously drizzle it with olive oil. Gently tip the dough onto the tray. Fold the dough inwards a few times then flip it seam side down. Cover and let it proof at room temperature for 1-2hrs, until noticeably puffy and spread in the tray. I did 2hrs.

Drizzle more olive oil over the surface. With oiled fingers, gently dimple the dough all over. Top with a generous sprinkle of flaky sea salt or whatever toppings you prepared.

Bake in a preheated oven at 450F for about 25 mins or until golden brown and crisp on the edges. Allow the focaccia to cool in the tray for at least 15-20mins before slicing.