Sun-Dried Tomato, Kalamata Olive & Feta Sourdough Focaccia

Sun-Dried Tomato, Kalamata Olive & Feta Sourdough Focaccia ingredients

• 4 cups (500g) all-purpose flour
• 1.75 cups (420g) warm water (90-95°F)
• 0.5 cup (120g) active sourdough starter
• 2 tsp (10g) fine sea salt
• 0.5 cup (120ml) extra virgin olive oil
• 0.5 cup sun-dried tomatoes (oil-packed), drained and chopped
• 0.5 cup pitted Kalamata olives, halved
• 0.5 cup feta cheese, crumbled
• 1 tbsp fresh oregano or thyme leaves

How to make Sun-Dried Tomato, Kalamata Olive & Feta Sourdough Focaccia

1. **Prepare Autolyse:** In a large bowl, combine 4 cups (500g) all-purpose flour and 1¾ cups (420g) warm water (90-95°F). Mix until just combined and no dry spots remain. Cover with plastic wrap and let rest at room temperature for 30 minutes to 1 hour.
2. **Add Starter and Salt:** Add ½ cup (120g) active sourdough starter and 2 teaspoons (10g) fine sea salt to the dough. Using your hands, mix thoroughly for 2-3 minutes until fully incorporated and the dough is sticky.
3. **Incorporate Olive Oil:** Drizzle 2 tablespoons (30ml) of extra virgin olive oil over the dough. Fold the dough over itself several times until the oil is mostly absorbed, enriching the dough.
4. **Bulk Fermentation (Stretch and Folds):** Cover the bowl and let the dough rest for 30 minutes. Perform 3-4 sets of 'stretch and folds' every 30-45 minutes over 2-3 hours. With wet hands, gently stretch a portion of dough upwards and fold it to the center, rotating the bowl after each fold, until the dough is gassy and increased in volume by 20-30%.
5. **Cold Proof (Recommended):** Lightly grease a clean, airtight container with olive oil. Gently transfer the dough into the container, cover tightly, and refrigerate for 12-24 hours to develop a deeper sourdough flavor.
6. **Prepare Baking Pan:** On baking day, remove the dough from the refrigerator 2-3 hours before baking. Generously drizzle ¼ cup (60ml) of extra virgin olive oil into a 9x13 inch baking pan, ensuring the entire bottom and sides are well coated.
7. **Transfer and Rest Dough:** Gently tip the cold dough into the prepared pan, avoiding deflation. Drizzle a little more olive oil over the top. Cover loosely with plastic wrap and let rest at room temperature for 1-2 hours to relax and warm up for the final proof.
8. **Final Proof and Dimpling:** Once the dough has spread and is bubbly, preheat your oven to 425°F (220°C). Remove the cover from the dough. Drizzle an additional 2 tablespoons (30ml) of extra virgin olive oil generously over the dough. Using oiled fingertips, gently press straight down into the dough to create deep dimples, taking care not to tear the dough.
9. **Add Toppings:** Evenly scatter ½ cup of drained and chopped sun-dried tomatoes, ½ cup of halved Kalamata olives, and ½ cup of crumbled feta cheese over the dimpled focaccia dough. Gently press the toppings into the dough so they are partially submerged.
10. **Bake the Focaccia:** Place the focaccia in the preheated oven and bake for 22-30 minutes, or until the crust is deeply golden brown and the toppings are lightly roasted. The internal temperature should reach 200-210°F (93-99°C).
11. **Cool and Serve:** Remove the focaccia from the oven. If desired, immediately sprinkle with 1 tablespoon of fresh oregano or thyme leaves and drizzle with a little more olive oil. Transfer to a wire rack to cool for at least 15-20 minutes before slicing and serving warm or at room temperature.

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