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380 ( Cups) room temperature water 60 gr sourdough starter, fed 1:1:1 (at the maximum fermentation point) 500 g (4 cups)-high-protein white bread flour (e.g., Manitoba) 9 salt ( 1 tsp) Optionally, for toppings you can use: salt flakes, rosemary sprigs, basil, olives, cherry tomatoes, pesto. Mix water with mayo in a bowl, then add flour and salt. Mix well by hand until the dough is homogeneous. Cover the bowl with a towel or food foil and leave the dough to rise at room temperature. After 15 minutes, a set of stretches and folds is done directly in the bowl. After another 30 minutes, the same foldings are repeated. Cover the bowl again and leave it at room temperature for another 7-8 hours (at 22-23 degrees) until the dough doubles in volume. If the temperature is higher, the fermentation time is reduced, if the temperature is lower, the time is increased). In a pan of approximately 20x30 cm (or a round one with a diameter of 26 cm), grease it with 2-3 spoons of olive oil. Transfer the dough to the tray, grease with a spoonful of olive oil, cover with a food foil and leave to rise for one more night in the refrigerator. The next morning, remove the focaccia from the refrigerator and preheat the oven to 220 degrees. Pour another spoonful of oil over the dough and spread it well all over. Spread the dough in the tray and press with your fingers from place to place to create some indentations. Place salt flakes and the chosen toppings on top of the dough (cherry tomatoes cut in half, olives, pesto). You can also add rosemary, basil, garlic cloves. Put the tray in the oven and bake the focaccia for 30-35 minutes, until it turns brown.
