• In a large bowl, add the bread flour. Add 310 grams room temperature water. Mix to combine, then cover and rest for 1 hour.
• Add active starter and mix thoroughly to combine. Cover and rest another 30 minutes.
• Add the salt and the remaining 10 grams of water and mix together thoroughly. I typically use my hands for this step, as the dough tends to separate slightly with the additional water. Using your hands allows you to continue kneading and scrunching it back together until cohesive. This may take 5-10 minutes. Once combined into a smooth dough, shape into a ball and cover. Rest 1 hour.

Folds:

• Depending on the temperature of your kitchen, and the activity level and strength of your sourdough starter, the timing of your folds, and the length of bulk fermentation will be impacted. The next step assumes your kitchen conditions are an ideal 75°F / 24°C, and that your starter was perfectly active.

  If your kitchen is much warmer than this, the time in between each fold will be shorter (try 20-30 minutes). If you kitchen is much cooler than this, you can space the folds apart by an hour or so.
• Perform 3-4 coil folds, spaced 45 minutes apart, then shape your dough into a ball. Place in a clean bowl.

Bulk Fermentation:

• Cover the bowl tightly with plastic wrap and place in the coldest part of your fridge overnight.

Shape:

• The next morning, preheat your oven to 500°F / 260°C.
• Line a 9 x 13-inch / 22x33 cm pan (at least 3" / 7.5cm deep) with nonstick foil or parchment paper. Oil the lined pan with some little with extra virgin olive oil (you can use regular olive oil, but I prefer the EVOO for this).
• Gently transfer the dough to dough in the lined, oiled pan. Pour on a very liberal helping of EVOO, spreading it to cover the top of the dough with your hands. Gently encourage the dough into the pan's rectangular shape. If your dough isn't at all bubbly at this point, or is too cold to shape, allow to rest for 15-30 minutes at room temperature.

Dimple and Top:

• Dimple all over with your fingertips, all the while encouraging the dough into the corners a bit more, and attempting to avoid popping the lovely bubbles that should naturally occur as you dimple. Be sure to dimple erratically; you don't want this to be super neat and tidy - it's more fun when it's dimpled haphazardly!
• Add your desired toppings evenly across the top. Press larger items into the dough a little, to make sure they adhere.
• Note: If you're adding chopped fresh herbs, reserve at least half until after baking, to avoid them all burning in the oven.

Bake:

• Reduce oven temperature to 425°F / 220°C and bake for 20 to 25 minutes, or until focaccia is deep golden brown.
• Right out of the oven, add fresh herbs evenly across the top, if desired. Allow to cool slightly (at least 15 minutes) before slicing and serving.
• Sourdough Focaccia will keep for up to 1 day inside an airtight container, but it's definitely best enjoyed the same day it's made.