Feed the starter with flour and water. Place in a warm place for 2-4 hours. Once the starter doubles and is bubbly, remove 90 grams of the starter.

In a large bowl add the starter and water. Mix for 5 minutes using a spatula or hand till the starter is well distributed.

Add the flour and salt. Mix well till a wet and shaggy dough is formed. It will not be super dry but do not worry.

In a large bowl spread some olive oil. Place the dough in it and cover.

After 30 minutes open the cover and fold the dough on all sides. To do so, wet your fingers with water. Stretch the dough from the bottom and fold it to the top.

Cover and repeat it 3 more times, spaced out by 30 minutes.

After the dough has been stretched and folded four times in all, let it rest covered in a warm place for 2 hours. Or use an instant pot to proof in an hour.

Meanwhile spread 2 tablespoon olive oil in a high walled 9x13 inches cookie tray. Place the dough in it and lightly spread it to cover the tray.

Cover it with plastic wrap or a towel and place in the refrigerator. It can be there from 4 hours to up to 24 hours.

A couple of hours before baking remove the tray from the refrigerator and let the dough warm up to room temperature.

Preheat oven to 450 F/ 230 C. Prepare the toppings. Once the dough has rested for an hour, it will be bubbly and gassy.

Using fingers coated with olive oil dimple the dough and spread the vegetables and sprinkle the seasoning. Drizzle the remaining 2 tablespoon olive oil.

Bake the focaccia for 20-22 minutes, till the top looks crisp and golden brown spots appear.

Remove and serve with a side of olive oil and balsamic vinegar. It can also be served with some marinara sauce.