Sourdough Focaccia alla Genovese

Ingredients

• 2.5 cups high-protein bread flour , such as King Arthur Flour®
• 1 cup water , divided
• 0.75 cups sourdough starter discard , at room temperature
• 6 tablespoons extra-virgin olive oil , divided, or as needed
• 1 teaspoon fine sea salt
• 1 tablespoon water
• 12 pitteds green olives
• 6 cherrys tomatoes , halved
• 1 sprig fresh rosemary
• 0.5 teaspoons flaked salt

Instructions

1. 1

   Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Add a little flour to the bowl of a stand mixer. Add starter mixture and allow to rise in a warm area, without direct sunlight, until doubled in size, about 2 hours.

2. 2

   Attach dough hook and begin to mix the starter. Add remaining flour, 3 tablespoons oil, and 1 teaspoon salt. Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball; you may not need the full 3/4 cup. Knead dough in the mixer for 5 minutes.

3. 3

   Transfer dough to a work surface and knead by hand for 5 minutes. Score and cover with a cloth. Allow to rise in a draft-free place until doubled in volume, at least 2 hours, and up to overnight.

4. 4

   Lightly oil a shallow 12x16-inch baking pan. Knead dough for 5 minutes. Spread into the pan using your hands. Whisk 1 tablespoon oil and 1 tablespoon water together. Sprinkle a little bit over the focaccia. Cover with plastic wrap and let rise until doubled in height.

5. 5

   Preheat the oven to 400 degrees F (200 degrees C).

6. 6

   Push into the focaccia with your fingertips, leaving indentations about 1 1/2 inches apart. Evenly distribute olives and cherry tomatoes on top, pushing them into the dough. Sprinkle rosemary leaves and flaked salt on top. Sprinkle a little more of the oil-water mixture on top.

7. 7

   Bake in the preheated oven until browned and cooked through, 20 to 25 minutes. Drizzle olive oil on top before serving.