(2 day process)

ingredients

• 100g active and fed sourdough starter

• 10g kosher salt

• 440g water

• 4 cups all-purpose flour

• 3 heaping tbsp pesto

• 3 tbsp olive oil

• seasonings

steps

1. Add starter, salt, water, and pesto into a large mixing bowl. Mix well until starter is completely dispersed.

2. Add flour. Mix until flour is completely combined.

3. Cover with plastic wrap and let rest 30 minutes. Perform one round of folds (turn bowl 90deg and "fold" the dough over itself - repeat 4x). Cover and let rest another hour.

4. Perform a second round of folds. Cover and let rest another hour. Repeat a third time before covering and letting it rise for 4-6 hours until double.

5. Drizzle about 2 tbsp olive oil in a 9x13" baking pan with raised edges. Once the dough is doubled, turn it out into the baking pan.

6. Drizzle another ~1 tbsp olive oil on top of the dough. Using your hands, gently press and spread it out as best you can to fill the pan - don't worry too much if the corners are empty since the dough will relax over time and fill the pan.

7. Cover and refrigerate - let it rise overnight.

8. First thing in the morning, preheat your oven to 425F.

9. Take out the dough and using your hands, press and dimple the focaccia gently. Sprinkle any additional seasoning or toppings you'd like (I like adding smoked paprika and pizza seasonings and salt). Bake for 25-35 minutes or until top and bottom are golden brown and crispy.

10. Let cool 20 minutes before slicing (otherwise the dough will compress). Enjoy!