Same Day Sourdough Focaccia Bread

Instructions:

1. In a large mixing bowl, combine 120g active sourdough starter, 315ml warm water, and 12g honey; stir until the starter is mostly dissolved.
2. Add 375g bread flour and 9g fine sea salt, mixing with a spatula until no dry flour remains.
3. Stir in 28g extra virgin olive oil.
4. Cover the bowl with a damp cloth and let it rest in a warm spot (75°F-80°F) for 6 to 8 hours; every 2 hours, perform a stretch and fold by pulling the edge of the dough up and folding it over itself 4 times around the bowl until the dough increases in volume by 50% and looks jiggly.
5. Pour 42g extra virgin olive oil into a 9x13 inch metal baking pan, ensuring the bottom and sides are well-coated.
6. Gently transfer the dough to the pan and let it rest for 30 minutes to relax.
7. Gently stretch the dough to the edges of the pan and let it proof for 2 hours until it is bubbly and fills the pan.
8. Drizzle 42g extra virgin olive oil over the top and use fingertips to press straight down into the dough to create deep dimples reaching the bottom of the pan.
9. Sprinkle 4g flaky sea salt and 6g fresh rosemary leaves evenly across the surface.
10. Bake in a preheated oven at 425°F (220°C) for 25 to 30 minutes until the top is a deep golden brown-brown and the edges are pulling away slightly from the pan.
11. Let the bread cool in the pan for 5 minutes before transferring to a wire rack.