Sourdough Focaccia

This focaccia has excellent texture and comes together nicely. I did not need the full amount of flour, so certainly follow the authors advice and add only 1/2 cup at a time. I ended up using about 1 1/2 - 1 3/4 cups flour. Topped with salt, pepper and herbs and baked for 14 minutes at 450 (until top was golden), then turned the oven to 400 for 8-10 minutes. Makes great sandwiches and wonderful use for (lively) starter discard.