Sourdough Focaccia

1: In a large bowl, combine active sourdough starter, filtered water, and olive oil. Mix well using a bread whisk or fork until most of the starter is dissolved.

2: Add unbleached flour to the mixture, followed by salt. Mix until a shaggy dough forms and there are no more pockets of dry flour.

3: Cover the bowl with a kitchen towel and let the dough rest for 30 minutes.

4: After 30 minutes, perform a series of stretch and folds on the dough. Repeat this step one more time, with 30 minutes of rest in between each set.

5: Allow the dough to double for about 10-12 hours or overnight on the counter.

6: Grease a 9x13 baking dish with butter. Add 2 tablespoons of olive oil to coat the bottom. Pour out dough into the baking dish.

7: Proof on the counter for 2-4 hours or until the dough has filled the dish and has risen some.

8: Roast garlic cloves with a drizzle of olive oil and a pinch of salt in a piece of tinfoil. Fold tinfoil closed. Bake at 400°F for 30 minutes or until golden and soft. Chop rosemary leaves.

9: After 2-4 hours, drizzle your dough with olive oil and sprinkle with salt and rosemary. Dimple the dough with wet fingers. Push garlic down into the dimples.

10: Bake at 425°F for 30 minutes or until golden brown. Enjoy!