No-Knead Sourdough Focaccia

30 grams active sourdough starter, biga

350 grams of water

400 grams of flour

8 grams of salt

In a bowl, measure out the sourdough and water. Mix the two until the sourdough is broken up.

Add the flour and salt and mix until the mixture forms a rough dough ball. Scrape the sides and place plastic wrap over the bowl. Allow the mixture to sit at room temperature for 30 minutes, fold the dough over itself 3 times before putting it to sleep for 8-12 hours or overnight.

After the allotted time, fold the dough by lifting it from the middle and bringing the ends together on the bottom of itself, rotating 3-4 times, let rest in between folds for 30 minutes. Preheat the oven with a cast-iron pot for 30 minutes at 450 degrees.

Do another dough fold,  place the dough into a oiled rectangular baking sheet or well-oiled 9×13, and allow it to rise while the oven is heating up.

After it has risen, drizzle olive oil over the bread. Then, press the dough out to fill the pan or to the desired size. Press your fingers into the dough to make the traditional focaccia look, and sprinkle with coarse salt.

Bake for 30 to 40 minutes or until nicely browned and puffed.