Sourdough Focaccia without feeding your starter

This is an excellent last minute recipe ( well sourdough last minute...). No need to feed your starter before hand, just get it from the fridge and get working!
We usually make the dough at night so that it is fully puffed up by the morning, then bake the focaccia around lunch time.

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500g pizza flour ( Italian 00)

150g sourdough starter (50% hydration)

350 to 400 ml water

13g salt

Dissolve the sourdough in the water.

If your sourdough starter has an higher hydration you may want to add a little less water (less than 350ml).

Add the pizza flour (Italian 00) and the salt. Work to an elastic dough with some stretch and fold at end to give the dough more strength.

Lightly oil a plastic tupperware and put your dough in it. 

Cover the dough and let it rise until doubled in size (usually overnight).

Oil an oven tray and dust it evenly with coarse semolina flour; transfer the dough on it and then flatten it  to cover the tray completely.

Transfer the tray in a food grade plastic bag and seal it (picture on the left). Let the dough prove again for 3 to 4 hours.

Preheat the oven at 250C static. 

Dress the focaccia to your taste or, if you are making a regular pizza dress the dough with tomato passata, salt, a drizzle of olive oil and oregano. 

Bake at 250C for 10 minutes then add mozzarella an the rest of the dressing, move the pizza to the central part of the oven and bake for another 10 minutes.

For a regular focaccia bake at 250C in a static oven for about 20 minutes.