First, warm 1 + 1/4 cups (305ml) of filtered water until it is 100-110°F.

You can use the stove top or the microwave (40 seconds) to warm the water.

Next, add 1 +1/2 teaspoons of active dry yeast to the warm water, along with 70 grams of mature starter and 1 teaspoon of sugar.

Give it a stir and set aside for 5 minutes

If you do not have any starter, you can simply skip it.

You can make the dough in a large bowl and mix by hand with a large wooden spoon or use your standing mixer with the dough hook attachment.

Add the water, yeast, sourdough and sugar mixture to the large mixing bowl along with about 100 grams of all-purpose flour.

Mix to combine.

Gradually add the rest of the flour, mixing after each addition of flour.

Lastly, add 2 teaspoons (12 grams) of sea salt and 2 Tablespoons of olive oil to the dough.

Mix until combined.

If the dough looks too wet, add 2-4 Tablespoons of flour, however, it's better to have a shaggy/wet dough than adding too much flour as it will result in a heavier, denser focaccia.

If you are using a standing mixer, knead on medium speed for 5-8 minutes or until the dough pulls away from the sides slightly and has smoothed out a bit.

If you are mixing by hand, turn the dough out onto a clean and lightly floured workspace and knead for 5 minutes or until the dough it a bit smoother.

The dough should be sticky and not dry.

Next, add the dough to a clean and lightly oiled bowl.

Cover and allow to proof for 1-2 hours. Ideal proofing environment is draft-free with a consistent temperature of 74-76°F.

Yup, punch the dough with your fist to deflate it.

Next, add 1/4 cup (48ml) of olive oil to your baking pan.

I use a 9x9 baking pan. The smaller the baking pan, the taller the focaccia will be!

Move the olive oil around in the baking pan so that each side is oiled.

Next, place the deflated dough into the baking pan then use your lightly oiled fingers to dimple ad gently stretch the dough into the corners of the baking pan.

Some of the olive oil will pool in the corners, that is fine.

Cover the baking pan and allow to proof again for 1 hour.

30 minutes into the proof, preheat the oven to 450°F.

Get your desired toppings ready during this time.

After 1 hour of proofing, add the toppings to the focaccia dough.

Slightly push them into the dough.

I also like to top the focaccia with some dried oregano and maldon sea salt for extra flavor.

Lastly, drizzle over another 1 Tablespoon of olive oil over the top.

Bake at 450°F for 15 minutes then rotate the focaccia and bake for another 15-20 minutes or until lightly golden brown.

Once the focaccia comes out of the oven, allow it to cool in the baking pan for 5-10 minutes before moving it to a cooling rack to cool further or a cutting board to slice in!

Focaccia is best served warm and on the same day.

Leftovers can be stored at room temperature or in the refrigerator for up to 2 days.

To re-heat the focaccia, use your oven at 350°F for 7-10 minutes.