• In a medium bowl, combine the water, salt, and oil. Stir until the salt is dissolved. Add the starter and mix well, then incorporate the flour. Stir with a spoon until no dry flour is visible; the mixture will be loose and won’t hold its shape.
• Cover the bowl with a damp towel or shower cap and leave it to rest on the work surface for 1 hour.
• After 1 hour, use the pinch-and-fold technique to fold the dough until it becomes smooth with a wet hand. Cover and rest for another hour.
• Perform a second pinch-and-fold using a wet hand. Cover and let the dough rest for 1 hour.
• Repeat the pinch-and-fold process with a wet hand, cover, and rest for 1 more hour.
• Fold the dough once more using the pinch-and-fold method. Cover and let it rest on the counter for 1 hour.
• Lightly coat a pan with olive oil, ensuring full coverage. Set aside.
• Fold the dough again a wet hand. Remove it from the bowl and place it into the prepared pan, smooth side down. Cover with a damp towel and let it rest on the work surface for 10–16 hours. (Ideal temperature is 18C)

Day 2 - Baking

• Preheat the oven to 230˚C with the fan.
• Once preheated, uncover the dough. Drizzle olive oil over the surface and firmly dimple the dough using lightly wet or oiled hands. Add flavourings of your choice.
• Bake the dough covered for 15 minutes, then rotate the pan and bake uncovered for a further 15 minutes, or until the crust is dark golden brown.
• Remove the focaccia from the pan and let it cool on a wire rack for 1 hour before serving.