Sun-Dried Tomato, Olive & Oregano Sourdough Focaccia

Sun-Dried Tomato, Olive & Oregano Sourdough Focaccia ingredients

• 100 g Active sourdough starter
• 350 g Warm water (90-95°F / 32-35°C)
• 400 g All-purpose flour (or bread flour)
• 10 g Fine sea salt
• 30 g Extra virgin olive oil
• 1/2 cup Sun-dried tomatoes (oil-packed, drained and chopped)
• 1/2 cup Kalamata olives (pitted and halved)
• 2 tbsp Fresh oregano leaves
• 2 tbsp Extra virgin olive oil
• 1 tsp Flaky sea salt

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

1. **Prepare the Dough (Evening before baking):** In a large bowl, combine 100g of active sourdough starter with 350g of warm water (90-95°F / 32-35°C). Whisk gently until the starter is mostly dissolved and well-integrated.
2. Add 400g of all-purpose flour and 10g of fine sea salt to the wet mixture. Mix thoroughly with a spatula or your hands until no dry spots remain and a shaggy dough forms. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes for the autolyse.
3. After the rest, pour 30g of extra virgin olive oil over the dough. Gently fold the dough over itself for 2-3 minutes until the oil is fully incorporated and the dough begins to smooth out and develop some elasticity.
4. **Bulk Fermentation (Overnight):** Perform 3-4 sets of stretch and folds over the next 2-3 hours, with 30-minute intervals between each set. To perform, lightly wet your hands, grab a portion of the dough from one side, stretch it upwards, and fold it over the center. Rotate the bowl and repeat until you've gone around the entire dough (4-6 folds per set). After the last set, cover the bowl and refrigerate for 12-18 hours for a slow, flavorful bulk fermentation.
5. **Shaping and Proofing (Morning of baking):** The next morning, remove the dough from the refrigerator and allow it to come to room temperature for 30 minutes. Lightly grease a 9x13 inch baking pan with olive oil. Gently pour the dough into the prepared pan, taking care not to aggressively deflate the air bubbles.
6. Gently dimple the dough all over with oiled fingertips, encouraging it to spread towards the corners of the pan. Cover the pan loosely with plastic wrap and let it proof at room temperature for 2-3 hours, or until noticeably puffy and airy, showing small bubbles.
7. **Preheat Oven & Prepare Topping:** About 30 minutes before baking, preheat your oven to 425°F (220°C). While the oven preheats, drizzle 2 tablespoons of extra virgin olive oil generously over the proofed focaccia dough.
8. Carefully dimple the dough again with oiled fingers, pressing deeply to create the characteristic focaccia indentations. Evenly scatter the 1/2 cup of chopped sun-dried tomatoes, 1/2 cup of halved Kalamata olives, and 2 tablespoons of fresh oregano leaves over the top. Sprinkle with 1 teaspoon of flaky sea salt.
9. **Bake:** Bake for 25-35 minutes, rotating the pan halfway through for even browning, until the focaccia is beautifully golden brown on top and the edges are crispy. An instant-read thermometer inserted into the center should register between 200-210°F (93-99°C).
10. **Cool and Serve:** Remove the focaccia from the oven and carefully transfer it to a wire rack to cool for at least 15-20 minutes before slicing and serving warm. This crucial cooling time allows the structure to set and prevents a gummy texture.

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