Method
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Mix the dough
Whisk 100 g active starter into 350 g warm water until combined. Add 450 g bread flour and 10 g salt. Mix until a shaggy dough forms - no need to be thorough here. Cover and rest 30 minutes.
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Fold & rest
Give the dough three sets of stretch-and-folds, 30 minutes apart. After the third set, the dough should be smooth, elastic and pulling cleanly from the sides of the bowl.
Baker's Tip
Focaccia is more forgiving than sourdough - the high oil content means even an over-proofed dough bakes well. Don't stress the timing.
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Into the pan
Pour 4 tablespoons of good olive oil into a 25 x 35 cm baking tray. Tip the dough in and turn to coat. Stretch it gently toward the edges - it will resist at first. Cover and leave 3–4 hours at room temperature, or overnight in the fridge.
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Dimple & top
When the dough has puffed and nearly fills the pan, drizzle generously with olive oil and use oiled fingers to dimple deep into the dough - go all the way to the pan. Scatter rosemary sprigs and flaky salt across the surface.
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Bake
Bake at 220°C / 430°F for 22–26 minutes until deep golden on top and pulling away from the sides of the pan. The underside should be crisp when you lift a corner.
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Cool slightly & eat
Transfer to a wire rack after 5 minutes so the base stays crisp. Best eaten warm the day it's baked - though it toasts beautifully the next morning.
