Sourdough Focaccia with Marinated Olives

Sourdough Focaccia with Marinated Olives

Prep Time: 45 minutes, overnight rest period

Cook Time: 35 minutes

Servings: 8 - 10 people

Ingredients:

Marinated Olives

• 2 cups mixed olives, roughly chopped
• 4-5 garlic cloves, thinly sliced
• 2 sprigs rosemary, stem removed & finely chopped
• Zest of one lemon
• ½ tsp chili flakes
• ⅓ cup olive oil

Sourdough Focaccia

• 75 g active sourdough starter
• 10 g kosher salt
• 410 g water
• 500 g bread flour
• 2-3 tbsp olive oil

Directions:

1. Place the starter, water, and salt together in a large bowl. Whisk.
2. Add the bread flour and stir/knead until well combined.
3. Cover the bowl with a towel and allow to rest for 30 minutes, then perform one set of folds: from the outside, grab the dough and fold towards the center. Do this 4-6 times.
4. Form the dough into a rough ball and drizzle with a little bit of olive oil (to coat). Cover with a towel and let the dough rise at room temp for an initial rise, between 8-12 hours. The dough should about double in size (if not more) during the rise
5. Punch the dough down and reshape into a ball. Cover with plastic wrap and place in the fridge overnight.
6. The next day, prepare a large cast iron or a 9x13 pan by coating with 2 tbsp olive oil. Take the dough out of the fridge and place in the baking vessel. Fold the sides of the dough 4 times like an envelope, then flip over so the seam is on the bottom. Let rise for another 4-5 hours, until nearly doubled and puffy.
7. In a large bowl, add the mixed olives, lemon zest, pepper flakes, and chopped rosemary. Pour in the olive oil and toss gently to combine. You can also do this a day or two in advance and keep in the fridge until ready to use.
8. Preheat the oven to 425 F. Spread the marinated olives on top of the dough. With oiled fingers, dimple the dough.
9. Bake for 30-35 minutes, until crispy and golden brown. Remove from the oven, cool, and slice. Store in the fridge.