1. Combine Wet Ingredients: In a large mixing bowl, combine your sourdough starter (or discard), warm water, 1/4 cup granulated sugar, and salt. Whisk these ingredients together until the sugar and salt are dissolved and the mixture is well combined. It should look slightly milky and have a faint sourdough aroma.

2. Add Flour and Mix Dough: Gradually add the 3 cups of all-purpose flour to the wet ingredients. Use a sturdy spoon or your hands to mix until a shaggy dough forms. It will be sticky and not completely smooth, but all the flour should be incorporated. Avoid overmixing at this stage.

3. First Dough Rest: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm place for 30 minutes. This rest allows the flour to fully hydrate, making the dough easier to handle in the next step.

4. Knead and Oil: After the rest, pour 1/4 cup of olive oil over the dough. Gently fold the dough over itself a few times in the bowl, incorporating the oil. Then, transfer the dough to a lightly oiled 9×13 inch baking pan. Use your fingertips to gently press and stretch the dough to fill the pan evenly. It’s okay if it doesn’t reach the edges perfectly at first.

5. Second Dough Rest and Dimpling: Cover the pan again and let the dough rise in a warm spot for 1 to 2 hours, or until it looks visibly puffy and has expanded by about 50%. Once risen, drizzle a little more olive oil over the top. Use your olive oil-coated fingertips to gently press dimples all over the surface of the dough. These dimples will hold the strawberries and create that classic focaccia texture.

6. Add Strawberries and Bake: Arrange the sliced strawberries evenly over the dimpled dough, gently pressing them into the surface. Sprinkle the remaining 1 tablespoon of granulated sugar over the strawberries. Bake in a preheated oven at 375 F (190 C) for 20-25 minutes, or until the focaccia is golden brown around the edges and the strawberries are soft and slightly caramelized.

7. Cool and Serve: Once baked, remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This helps prevent the bottom from getting soggy. Slice and serve warm or at room temperature.