Into a medium mixing bowl add in a heaping tablespoon of your sourdough starter. Then add in 100 grams of room temperature water and stir to combine.

Pour in 100 grams of bread flour. Stir again until combined.

Lightly cover, not airtight and leave to sit until early afternoon, it should get big and bubbly. To check if it is ready to use, fill a small bowl with water and spoon a tablespoon or so of the bubbly mixture into the water and see if it floats. If it floats it's ready to use if it sinks, let it sit a bit longer.

This is optional! Preheat the oven to 475 F.

Drizzle a baking tray with olive oil.

Remove the husks from the tomatillos and cut in half. Place the halved tomatillos on the oil baking sheet along with half a yellow onion without the skin and 4 cloves of garlic still in their peel.

Additionally place a whole jalapeño and poblano on the baking sheet. Drizzle with another tablespoon of olive oil and teaspoon of salt.

Roast until the poblano has started to char and the tomatillos are broken down. This takes 20-30 minutes.

Once roasted, take the pan out of the oven. Scoop the onion and tomatillos into a blender along with the jalapeño. If you want it spicier, add the whole jalapeño except the stem, if you want it less spicy, scoop out the seeds before adding it to the blender.

Peel away as much of the skin of the poblano as you can and pull of the stem and insides. Then add the poblano to the blender along with the juice of one lime and a cup of cilantro. Blend until smooth. Add more lime juice or salt to taste.

Into a big mixing bowl add in 100 grams of the bubbly pre dough and 400 grams room temperature water, stir to combine.

Add in 500 grams bread flour.

Use your hand to stir and knead the dough until all of the flour has been hydrated aka no dry bits remain.

Cover the bowl with plastic or a lid and leave it to sit for 20 minutes.

After 20 minutes, uncover and add in 25 grams more water and 10 grams fine sea salt. Knead again squishing the dough between your fingers. First it will break apart but it will start to come back together. It doesn't need to be smooth at all just a cohesive dough. Recover and leave to sit out on the counter for 30 minutes.

After 30 minutes it's time to start stretching and folding the dough. Wet your hands, and scoop under the dough and lift from the center, stretching the dough up. Keep pulling until all the dough has lifted from the bowl, then gently lay it back down.

Turn the bowl 90 degrees and repeat scooping under, pulling, and lifting the dough, then lay it back down.

Cover the bowl again and leave to sit for 30 more minutes.

Stretch and pull 3 more times always leaving it to rest for 30 minutes in between.

After the last stretch and pull and rest, drizzle a 9"x13" metal baking pan with a tablespoon of olive oil and transfer the bundle of dough into the pan.

Cover with plastic wrap and let it rest for at least an hour - I let it rest for 3-4. At least until the dough has reached the edges of the pan. Transfer the dough to the fridge to rest overnight.

Take the bowl out of the fridge at least 3 hours before you want to have the focaccia.

To make the béchamel, add the butter into a small pot and let it melt over medium heat. Add in two tablespoons of flour and whisk until smooth. Continue to cook for at least a minute with it bubbling the whole time.

Reduce the heat to medium low and slowly pour in the milk in three additions, at first it will seize a bit but keep whisking and adding the milk and it will thin out. Cook for about 6 minutes, whisking frequently until thickened. Once thick, pour into a heat safe container and cover the surface with a sheet of plastic to keep it from forming a skin. Allow it to cool to room temperature.

Roast the tater tots according to the package instructions but make sure they get nice and brown and crispy.

Lastly cook the breakfast sausage in a cast iron pan until browned.

Once the dough is bubbly, place a rack in the center of the oven. Preheat to 500 F. Use an oven thermometer because you want to get a good color on the focaccia.

Once the oven reaches 500 F, uncover the dough and drizzle with 2 tablespoons of olive oil.

Use your hands to spread it around the surface of the dough, then use the tips of your fingers to press dimples into the dough all over. This will help create big bubbles.

With a ladle or flat bottomed cup, work one at a time to make dimples to crack the eggs into. Make one dimple then crack one egg, continue until you have evenly space 8 eggs over the surface. I do two rows of four.

Sprinkle the surface with the crispy tater tots.

Then use a slotted spoon to evenly distribute the breakfast sausage over the surface leaving any excess fat in the pan. Spoon or pour the béchamel evenly over the surface and then grate the cheese over top in an even layer.

Place the pan with the focaccia into the hot oven and bake for 15 minutes.

After 15 minutes have passed, turn the pan 180 degrees and bake for another 5-8 minutes until golden brown and bubbling on top.

Once fully baked, remove it from the oven, optionally drizzle with the green salsa. If you want runny yolks you'll want to cut it almost immediately - if you let it rest and cool the yolks will cook through from the residual heat.