Step 1

Feed your starter before you go to sleep in a 1:4:4 ratio. Place in a cool area (not in the fridge) overnight.

Step 2

In the morning, in a bowl combine the flour, purple sweet potato powder and 270 gr water and autolyse for an hour.

Step 3

Add the starter, mix it in until incorporated. Then add the salt, yeast and remaining 25 gr of water.

Step 4

Once incorporated add the olive oil and work the dough until it's relatively smooth. Let the dough rest, covered with a plastic wrap for 30 minutes (In the following steps the dough will get less and less sticky).

Step 5

Bulk fermentation: after letting the dough to rest for 30 min, perform 2 rounds of stretch and folds every 30 min. After that, perform 3 coil folds with 1 hour in between rounds. At that point the dough should be puffy and show visible signs of fermentation.

Step 6

Transfer the dough onto a wet counter and give it a preshape (round into an oval shape). Then transfer the preshaped dough to a baking tray that's been generously dusted with semolina flour. Cover and let the dough continue proofing for 2-3 hours or until it has doubled in size.

Step 7

Preheat your oven to 500F or 260C. Mix the onions, sumac, fresh oregano leaves, olive oil and salt together in a separate bowl.

Step 8

Generously sprinkle the dough with semolina flour and dimple both sides like a focaccia. Remove any excess of flour.

Step 9

Add the toppings evenly on top.

Step 10

Bake for 15-18 min or until the top is golden.

Step 11

Crumble feta on top, slice and eat immediately.

Step 12

YASSS!