Hi Rosie. Yes, in step 7 you take out the dough and let come to room temperature for 30 minutes while the oven pre-heats.

Yeast is in the starter, but to help the rise time go faster I add additional yeast. Although I just realized it is missing from the ingredient list. I have fixed that, thanks for letting me know.

Thank you! The clarifications to the recipe are very helpful.

My apologies for not being more specific. I have added to the directions that I hope are helpful.

With a freshly fed starter you should see visible size increases, but it’s hard to say exactly how much as every starter is different, so maybe not a full doubling.

As for the dryness, it should be smooth and elastic when first formed. If it is not elastic and instead dry more water should be added. After rising in an oiled bowl and coating in oil in the pan it should have even more added moisture. But you are right it is very forgiving, so I have hope!

My dough was also really dry when typically focaccia is wet. Some descriptors would be helpful to know what to expect. It’s in the fridge now, so we’ll see what it does. At least pizza dough is forgiving.

Correct, the yeast is already in the sourdough starter ;-)