I recently shared my sourdough recipe. I mentioned as an aside that you can also make focaccia, pizza, and other breads from the same base. Here’s how.

Make a 1000g batch, relatively high hydration—say, 750ml. Let it rise really nicely—this batch tripled.

Pour out 1/2 C olive oil into a measuring cup. Use a bit of it—less than 1/4 C—to coat the bottom of a large sheet pan. Scrape the dough in, turn it over to coat, and let proof/rest for at least 30min. Preheat the oven to 500ºF.

Reaching up under the dough, stretch it out to the corners. Let it rest for a few minutes, then pour the remaining olive oil on top. Top with herbs, whatever.

Bake for 15min, turn, then bake for another 15-20min. (In my oven, I an aluminum cookie sheet on the rack below, so that the bottom of the focaccia doesn’t scorch.) Remove from the oven, let cool, and remove from the pan with a spatula.

If you’re going to eat it warm, finish it within a day or two. Makes excellent croutons. This batch was a little under-proofed… you can definitely get more loft.