Activate the Yeast: Mix 10g of fresh yeast (or 5g of dry yeast) with 50ml of warm water and a pinch of sugar. Let it sit for 10 minutes until frothy.

Combine Ingredients: Mix 500g flour in a large bowl, 200g sourdough, discard the activated yeast, 300 ml warm water, and 10g salt. Stir until a shaggy dough forms.

Knead: Knead on a floured surface for 10 minutes until smooth and elastic.

First, place the dough into a bowl lightly brushed with oil. Next, cover it with a clean kitchen towel. Let it rise for 4–6 hours at room temperature, or refrigerate it overnight to develop a more complex flavor profile.

After the first rise, Using a gentle touch, deflate the dough to release any excess air, and transfer it to a baking tray thoroughly coated with oil. Spread it out evenly into a rectangle about 2cm thick.

Cover and let it rise again for 1-2 hours until puffy and doubled in size.

Use oiled fingers to create dimples across the surface of the dough. This is a signature look of focaccia.

Drizzle with olive oil, sprinkle with flaky salt, and add any desired toppings, such as rosemary, olives, or cherry tomatoes.

Set your oven to preheat at 220°C (425°F).

Bake the focaccia for 20-25 minutes, until golden brown and crispy on the edges.

Let it cool slightly on a wire rack before slicing and serving.