For the focaccia:
1 cup sourdough starter
1 cup warm filtered water
2 t salt
1/4 cup extra virgin olive oil
1 1/2 cups bread flour
1 1/2 - 2 cups white whole wheat flour (or 1/2 and 1/2 flour)
For the topping:
12 - 15 pitted kalamata olives, halved
2 T fresh rosemary, chopped
2 cloves garlic, thinly sliced
2 - 3 T extra virgin olive oil
coarse sea salt
Combine stater and water in a bowl. Add a cup of the flour and stir until well combined. And the salt and the oil and enough remaining flour until the dough becomes difficult to stir. Knead in mixer until elastic, 10 - 12 minutes. Lightly oil a large bowl. Place the dough in the bowl and turn once to coat with oil. Cover with a damp towl or plastic wrap and put in a moderately warm draft-free place for 4 hours. Remove towel or plastic wrap and punch down the dough. Cover and let rise another 3 - 4 hours.
Turn dough out onto a sheet of parchment and shape into a square 3/4 - 1 inch thick. Allow dough to rest for 35 - 40 minutes. During this time, preheat oven (and baking stone, if using) to 500 degrees F.
Poke top of the dough with fingers to create a variety of indentations. Sprinkle dough with olives, rosemary, and garlic and sprinkle with olive oil and salt.
Slide parchment onto baking stone (or place on baking sheet and place in oven). Turn heat down to 425 and bake for 15-20 minutes or until focaccia is golden brown. Cool on a rack for 5 - 10 minutes before serving.
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