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In a large bowl, combine the sourdough starter, water, salt, and flour. Stir until fully incorporated.
Cover the dough and let it ferment at room temperature for 8-12 hours, or until doubled in size. (see bakers schedule)
Grease a 9x13-inch pan or a cast-iron skillet with olive oil. Transfer the dough into the pan and gently stretch it toward the edges. Slightly dimple, cover and let it rest for 2-4 hours, until puffy.
Drizzle olive oil over the dough. Use your fingers to press deep dimples into it. Add your favorite toppings and a sprinkle of flaky salt.
Preheat the oven to 450°F (230°C). Bake for 20-25 minutes until golden brown and crispy.
Let the focaccia cool slightly before slicing. Enjoy warm with olive oil and balsamic vinegar dip or use it for sandwiches!