In a mixing bowl add all purpose flour, whole wheat flour, sourdough starter and salt.

Add all the water at once and using a spoon, mix all the ingredients until it comes together. Leave it aside covered for 30mins.

In the next 30mins to 1 hour, fold and slap the dough by picking the dough at one end and slaping/folding it over the rest of the dough. Repeat this all around the dough. Keep the dough covered. Repeat this process 3 times in intervals of one hour each. With each fold, we are activating the gluten.

After the third and final fold, keep the dough covered and leave it in the fridge for bulk fermentation for at least 8hrs.

Next day morning, take out the dough from fridge – it should have doubled in size.

Invert it onto a lightly floured kitchen counter.

Shaped the dough by pulling it away from you and then bringing it closer to you. If you have a bench scrapper, it is fairly easy.

Set the dough in a baking tray with 2 teaspoon olive oil, flattening it out without knocking out any air.

Let the dough double up in volume at room temperature.

After 3 hours, the dough was ready to bake. Start pre-heating the oven at 230°C. Make dents on the focaccia.

Fill up the dents with rest of the olive oil.

Top off the prepared Focaccia with garlic and coriander.

Baked the Sourdough Focaccia at 230°C covered for 15mins and without cover at 200°C for another 15 mins.

Serve sliced as a side with soups or make into sandwiches. Store in an airtight container in fridge for upto 4-5 days. Reheat in microwave oven or OTG or grill pan before serving.