Sourdough Green Olive Focaccia

Prep: 30 mins + rising time | Cook Time: 20 mins | Course: Baked Goods | Yield: 18 

Sourdough focaccia with garlicky green olives, rosemary, and flaky salt. This focaccia is tender, fluffy, and has amazing flavor. Inspired by Richard Makin @ School Night Vegan https://schoolnightvegan.com/home/sourdough-focaccia/#recipe  

½ cup sourdough starter, fed 2-4 hours prior, and bubbly

2 cups water

4-4 ½ cups flour

2 tsp salt

2 Tbsp olive oil + more for plastic container

Topping:

6 Tbsp olive oil, divided

1 cup castelvetrano olives, halved

3 garlic cloves, minced

2 Tbsp rosemary leaves, destemmed

1 tsp flaky salt

In a stand mixer bowl, mix sourdough starter, and water together with the paddle attachment. Add in flour, salt, and oil. Mix the dough on medium speed for about 3 minutes. Add a bit of olive oil to a plastic bowl (or rectangular container) and transfer the dough into it. Fold the dough up and over itself into the center on all 4 sides, envelope style to develop the gluten and help with the rise. Cover with plastic wrap or a lid and repeat the folds every 30 minutes for the first 2 hours of a 4 hour bulk-ferment at room temperature. When the first 2 hours are up and the folds completed; cover the container and leave at room temperature for the remaining 2 hours. Place the container in the fridge overnight or for 8 hours. 

Coat a 9.13 glass or non-metallic baking pan with 2 tablespoons of olive oil. Transfer the dough into the dish and stretch a bit to fit. Cover with plastic wrap and allow to come to room temperature; about 1 hour. Allow the dough to proof for 2 more hours; it should become bubbly with cute gaseous bubbles popping up.

Mix the olives, garlic and rosemary together. Dimple the dough and and sprinkle with the remaining 4 tablespoons of olive oil. Spread the topping all over pressing the olive pieces down into the dough all the way to the bottom so they stick. Sprinkle with salt and cover to rise for a final 30 minutes. Preheat the oven to 450*. Bake the focaccia for 20-25 minutes. The bread will be beautifully golden on top and register a minimum of 190* with an insta-thermometer.