Margherita Pizza Sourdough Focaccia

Step 1

Mix together 400 grams of marinara sauce, sourdough starter, and garlic salt, creating a milky consistency.400 grams marinara sauce, 150 grams sourdough starter, active and bubbly, 10 grams garlic salt

Step 2

Add in bread flour and mix with a dough whisk or by hand until a shaggy dough is formed and the flour is incorporated. Cover the dough and let it sit at room temperature, ideally in the 77-85F range.500 grams bread flour

Step 3

About an hour later, perform a set of stretch and folds by lifting the dough up and then bring the dough on top of itself. Repeat this motion 3 more times rotating the bowl 90 degrees each time. This is one set.

Step 4

Let the dough rise until it has doubled in size. Typically from the time it is made to when it is ready it takes about 6 hours.

Step 5

Spray a 9x13" pan with non-stick spray and then add 2 Tablespoons of garlic oil or olive oil to the pan. Dump the dough into the pan and cover. Let the dough rise for another hour or two until puffy and mostly fills the pan.

Step 6

Add the additional 2 Tablespoons of olive or garlic oil to the top of the dough. Then add 1/4 cup marinara sauce and 115 grams of mozzarella cheese in chunks. You can always add more or less depending on your preferences. Using the tips of your finger press down into the dough stretching it to fill the pan and dimpling it, creating craters in the dough.60 grams marinara sauce, 115 grams mozzarella cheese

Step 7

Bake at 425F for about 25-30 minutes until golden brown and baked through.

Step 8

Remove from the pan and let cool on a cooling rack. Top with fresh basil.Fresh basil leaves