Focaccia with Chanterelles and Rosemary

Mix the ingredients with 150 ml of lukewarm water in a bowl, cover it with cling film, and set aside in a warm place for 10 to 12 hours.

In a bowl, mix the starter, 200 ml of lukewarm water, water, and salt, and knead briefly. A thinner, sticky dough will form. Place it in a bowl greased with olive oil, cover with a tea towel, and let it rise for 2 hours, deflating the dough every 30 minutes by folding it in half.

While the dough is rising, prepare the chanterelles. Clean them, cut larger ones in half, and mix them in a bowl with a tablespoon of olive oil and a pinch of salt. Pick the leaves from the rosemary sprig.