Sourdough Focaccia

In a large mixing bowl, combine the bread flour and salt.

In a separate bowl, mix the water and active sourdough starter until well blended.

Gradually add the wet ingredients to the dry ingredients, mixing until a sticky dough forms.

Knead the dough in the bowl for about 5 minutes until it becomes slightly smoother.

Cover the bowl with a damp cloth and let the dough rest for about 4 hours, performing stretch and folds every hour.

After the resting period, generously grease a baking tray with olive oil.

Transfer the dough to the oiled tray and gently stretch it out to fill the pan.

Cover with plastic wrap and let it rise for another 1 to 2 hours until puffy.

Preheat the oven to 220°C (428°F).

Using your fingers, gently dimple the surface of the dough, then drizzle with more olive oil and sprinkle with coarse salt and herbs.

Bake in the preheated oven for 20 to 25 minutes until golden brown.

Remove from the oven and let it cool before slicing and serving.