How to Make Roasted Grape & Onion Focaccia

• Mix the Dough. In a large bowl, use a dough whisk to combine the sourdough starter and water. Once mixed, add the flour and salt. Stir until a shaggy dough forms.
  125 grams Active and Bubbly Sourdough Starter, 400 grams Water, 500 grams Bread Flour, 10 grams Salt
• Stretch and Fold. With damp hands, perform stretch and folds by lifting the dough and folding it over itself. Work your way around the dough until all sides have been folded.
• Bulk Ferment. Cover with a damp kitchen towel and let the dough rest at room temperature for 4–8 hours. Keep the towel slightly damp to prevent drying.
• Prepare the Pan. Generously coat a 9x13 pan with olive oil. Don’t be shy here—this helps create that golden, crispy crust.
• Transfer & Cold Ferment. Transfer the dough to the pan using damp hands, gently stretching it toward the edges. Cover and refrigerate for 24–48 hours.
• Final Proof. Remove from the fridge and let the dough sit at room temperature for at least 2 hours. For a thinner, more flatbread-style focaccia, you can let it proof longer—up to 12 hours.
• Dimple & Top. Using damp fingers, press deep dimples into the dough. Add grapes, onions, and any additional toppings, pressing them slightly into the surface. Drizzle with olive oil.
  ½ Cup Grapes, ½ Cup Red Onions, Olive oil, Fresh rosemary, Feta or brie cheese, Minced garlic, Light dusting of raw sugar, Crushed nuts, Raw honey, Balsamic glaze
• Bake at 450°F until golden brown with crisp edges and a soft, airy interior. About 20-25 minutes.