Mix together 5 grams ripe sourdough starter with 55 grams water and 55 grams flour. Cover and let sit overnight at 78ºF until doubled in size, bubbly and active.

Mix together ripe, bubbly, active levain with water, salt and bread flour. Mix together with a dough whisk or spoon until a sticky dough forms. Cover and let rest for 30 minutes.

Take the cover off the dough and perform 4-6 coil folds. The dough will be very sticky for this first set of coil folds but will strengthen over time. Wet your hands with water. Place your hands under the middle of the dough and pull up. The dough will stretch up (but should not tear) and release from the bottom of the bowl. Once the dough releases, let the dough fall back under itself. Repeat the process for both sides of dough. Then turn the container and repeat the coil fold. Cover and let rest for 30 minutes.

Prepare the cheese mixture: Shred cheeses and add to a bowl. Toss with dried herbs until evenly dispersed. Cover with plastic wrap and set aside.

Wet your hands. You will notice the dough is stronger than your first set of folds. Add half of the cheese mixture on top of the dough. Cover the remaining cheese and refrigerate. Repeat the coil folds, incorporating the cheese as you go. Cover and rest for 30 minutes.

Wet your hands. Perform 3-4 coil folds, mixing the inclusions into the dough. Don't worry if they aren't all completely incorporated yet. Cover and rest for 30 minutes.

Repeat the last set of coil folds. Cover and rest the dough at 78ºF for 1.5-2 hours until the dough has risen, is starting to dome and has a few scattered bubbles around the edges.

Prepare the Garlic Herb Oil: Mix together olive oil, melted butter, garlic powder, salt and dried herbs.

Prepare a 9 by 13 metal baking pan or a 12 inch skillet with half of the garlic herb oil. Tip the pan around to coat the entire bottom of the pan.

Turn the dough out into the pan and stretch slowly to fill the edges of the pan. Pour the rest of the garlic herb oil on top of the dough and cover with plastic wrap to proof.

Let the dough sit in a warm 78-80ºF place for 3-5 hours until doubled in size, puffed up and very airy.

After the dough is puffed up, pre-heat the oven to 425ºF. Sprinkle 2 cloves of minced garlic over the top of the dough. Sprinkle the rest of the cheese mixture on top of the dough, spreading it evenly over the focaccia. Take your fingers and gently dimple the dough.

Bake for 25-30 minutes until bubbly, crispy and light golden brown on top and the baked focaccia registers 200ºF. Let cool in the pan for 5-10 minutes before removing to a wire rack.