This recipe makes three 700 gram 8" focaccias. To make less, simply divide the ingredients in half.

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1000 grams All-purpose flour (bread flour is fine)

750 grams water

200 grams active sourdough starter

40 grams maple syrup or sweetener of choice

20 grams salt

Olive oil

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1. Combine water, sourdough starter, sweetener and salt in a bowl. Mix thoroughly.

   Add in flour, mix by hand until all ingredients are combined. Cover and let sit at room temperature for 1 hour.

2. After 1 hour, preform one coil fold on each side of your dough. Do this by picking it up from the edge and folding it underneath itself. After folding, top generously with olive oil, make sure all surfaces are completely coated. Cover and let sit for 8-12 hours (this is the bulk fermentation step).

3. After bulk fermentation is complete, prepare your baking container by coating it generously with olive oil. I use disposable aluminum pans, but you can use a baking sheet or whatever you have on hand. I use a spray olive oil, but you can use regular oil. After the pan is coated, transfer dough to baking container. Top generously with olive oil, make sure all surfaces are coated, or they will dry out in the oven. Set aside for 1-2 hours until puffy/jiggly.

4. Preheat your oven to 425 degrees. Once the dough has proofed and is puffy/jiggly, top with your desired toppings. I always choose a flaky sea salt and then add whatever else l'd like on top of that. After topping, dimple the dough with your fingers. Push down to the bottom of the pan all over the dough. This ensures that the dough bakes evenly in the oven. Put the dough into your preheated oven and bake for 25-30 minutes until internal temperature reaches 200 degrees or above. Remove from oven.

5. All to cool completely before cutting, about 1 hour. Slice and serve! Store in a Ziplock bag for up to a week or slice and store in the freezer for up to 3 months.