Sun-dried Tomato Basil Focaccia

315g bread flour
230g water (warm)
65g sourdough starter (recently fed)

8g salt
10g olive oil
5g basil
20g sundried tomatoes

Mix the first three ingredients in a medium bowl. Stretch every 20 minutes for 2 hours.

Let dough chill in the fridge for 4-6 hours. Take out. Proof it until it doubles. Put in a cast iron and add olive oil, salt, and basil. Bake at 450 for 15 minutes. Top with sundried tomatoes.

Enjoy!