Poppy's Pull Apart Cheesy Focaccia

Directions

1. Add water to a large mixing bowl, followed by the starter. Mix gently to combine. Add flour and mix well to form a loose dough. Rest for 30 minutes.
2. Add salt and mix until fully combined.
3. Over the next 2 hours, perform 3–4 sets of stretch and folds, roughly 30 minutes apart.
4. Rest on the benchtop for 1 hour, loosely covered, then refrigerate overnight.
5. At least 2 hours before baking, drizzle a large baking tray with olive oil, then place the dough on top, stretching it out slightly and pressing down to flatten. Sprinkle over 1 cup of the cheddar and fold once to incorporate. Leave to proof for 2–4 hours, until the dough expands to fill the tray and becomes bubbly and puffy. The time will depend on the temperature of your house and you can speed this up by placing it in a warm spot.
6. Preheat oven to 220°C.
7. Using a dough blade or sharp knife, score the dough diagonally in one direction and then the other to create diamond shaped sections. Spoon Poppy's Favourite Dressing into the channels, then top with the remaining cheddar, pressing it gently into the scores with your fingertips.
8. Bake for 25-30 minutes, or until deep golden and bubbling. If your scores don't appear deep enough you can remove from the oven after 10 minutes of baking time, and quickly re-score over the same cuts using a sharp knife, before placing back in the oven for the remaining cooking time. 
9. Allow to cool slightly and pull apart to enjoy.