Sourdough Focaccia

Mix together 410 g of water and 530 g of bread flour and set to autolyse for up to six hours.  Add 15 g of salt and 90 g of active sourdough starter and start working into the dough with your hands or with a rubber spatula until more or less homogenous. Let rest/relax for 45 minutes. You’ll want to fold the dough two more times (with your hands) over the course of the next 1 - 2 hours to develop the gluten. By the end the dough should be very smooth and should not stick to your hands while folding. Cover and rest overnight at room temperature. 

In the morning transfer the dough to well oiled pan. Spread the dough out so it has a uniform thickness. Use the tips of your fingers to press down into dough to create little pockets. Drizzle more olive oil on top, sprinkle with flake salt and herbs. Let proof in the pan for another 2-3 hours.

Set oven to 450F. Bake for 20 - 25 minutes until golden brown and well risen. Remove from oven and try not to eat immediately.