Spinach and artichoke focaccia with black olives and chorizo

Blend the fresh spinach with 300 ml lukewarm water until smooth

Combine the spinach mixture and sourdough starter in a large bowl, stirring until dissolved

Add the flour and salt. Mix until a shaggy green dough forms

Knead for 8–10 minutes until the dough becomes smooth and elastic, adding the olive oil as you knead

Cover the dough with a damp cloth or plastic wrap and let it rise at room temperature for 8–12 hours, or until doubled in size

For the artichoke topping, heat the olive oil in a pan over medium heat. Add the garlic and sauté for 30 seconds until fragrant

Stir in the chopped artichokes. Season with salt and black pepper. Remove from heat and set aside to cool

Generously oil a 9 × 13-inch (23 × 33 cm) baking pan. Stretch the risen dough to fit the pan evenly

Cover and let the dough rise for another hour until puffy

Preheat the oven to 200°C

Spread the artichoke mixture evenly over the dough

Scatter the black olives and chorizo across the top. Sprinkle with dried oregano

Use your fingers to press dimples into the dough, ensuring the toppings are slightly pressed in

Bake the focaccia for 30–35 minutes, or until golden brown and crisp on the edges

Allow the focaccia to cool in the pan for 10 minutes before transferring it to a wire rack

Slice into pieces and serve warm or at room temperature