Sourdough Focaccia

In a large mixing bowl or the bowl of a stand mixer, combine your active sourdough starter with warm water and mix it well.

Add the remaining ingredients (except the rosemary) and mix everything into a shaggy dough.

Cover your bowl with a beeswax wrap or plastic wrap and leave it in a warm place. I recommend letting it rise for 2-4 hours depending on the temperature of your kitchen.

Grease an 8"x8" glass baking dish with about 1-2 tablespoons of olive oil.

Either use wet hands or put some more olive oil on them and place the dough in the baking dish. Gently shape the dough a bit by stretching it out to fit the baking dish.  

Cover it with beeswax wrap or plastic wrap and let the dough rest for up to one hour. Most likely, you can stretch and shape it a bit more at this point. If it has deflated a lot, let the dough rise for another hour in a warm spot. You will know it is ready if it looks very puffy and pillowy. 

Preheat your oven to 425˚F.

Drizzly the surface of the dough with some more olive oil. Gently spread your fingers and press them into the dough to create these dimples. This is an important step because otherwise, the dough will rise in the middle. Sprinkle it with chopped rosemary and flaky salt or your preferred toppings. 

Place the baking dish in the preheated oven and bake it for about 20 minutes or until the top is golden brown.

 Let the focaccia cool down in the baking dish for about 10 minutes. You might need to use a metal scapula to remove the sourdough focaccia from the baking dish.