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In a large bowl, whisk together the active sourdough starter and warm water until fully dissolved.
Add olive oil and salt, stir to combine.
Add the bread flour and mix until a shaggy dough forms.
Rest the dough for 30 minutes, covered.
Perform 1 stretch and fold.
Rest for another 30 minutes.
Do 2 coil folds, spaced 30 minutes apart.
After the last fold, let the dough rest for another 30 minutes.
Transfer the dough, covered, to the fridge to cold-proof overnight for 12–48 hours.
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 1–2 hours, until noticeably puffy and spread in the tray.
Drizzle more olive oil over the surface.
With oiled fingers, gently dimple the dough all over.
Top with fresh rosemary and a generous sprinkle of flaky sea salt (or your favorite toppings)
Bake in a preheated oven at 230°C (445°F) for about 25 minutes, or until golden brown and crisp on the edges.
Allow the focaccia to cool in the tray for at least 15–20 minutes before slicing.
Enjoy warm or at room temperature.