1/2 cup pesto. some reserved for topping after baked
4 Tbsp Pizza Herb Topper
Steps
Add sourdough discard to water & whisk to combine.
Add olive oil, salt, & flour. Mix until fully combined
let rest for 30 min., then do a round of stretch and folds (stretch dough & fold over itself. Add in feta, herb blend, and sun dried tomatoes in folding process.
complete four rounds of stetch & folds, letting the dough rest for 30 mins after each round.
Let dough rise until doubled
grease 9x13 pan & dump dough into pan. Let rest for 1 hr
Dimple the top & bake at 445 degrees for 25 minutes, rotating halfway through
Top baked focaccia with additional feta, sundried tomatoes, pesto and pizza herb topper. Finish with flake salt
