No-Knead Sourdough Focaccia

30 grams active sourdough starter, biga

350 grams water

400 grams flour

8 grams 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 12 hours or overnight.

After the allotted time fold the dough over itself and allow it to rest 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 rectangular baking sheet, 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.