Meredith’s Olive Focaccia

 Olive Focaccia

150g sourdough starter

337.5g water

450 grams AP flour

1tsp yeast

105g olives

1.5 tsp salt 

 

1. Bloom yeast in luke warm water
2. Mix everything together (except olives) in kitchen aid with dough hook on low for 4-5 minutes 
3. Wait 20 minutes and add olives
4. Let raise for 4-5 hours in greased and covered bowl
5. Transfer into greased 9x13 pan
6. Cover and rest for 15 minutes 
7. Gently stretch dough into corners and rest 15 more minutes 
8. Dimple and generously cover in olive oil 
9. Bake for 20 minutes on 425°F or until internal temperature reaches 190°
10. Transfer to wire rack to cool