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OLIVE SOURDOUGH FOCACCIA by daria_cooks_vegan 🧡

Vegan sourdough olive focaccia

Ingredients
•4 cups / 500 g all-purpose flour
•1/4 cup / 50 g active, bubbly starter (visit my blog for step-to-step instructions to make your own, link in daria_cooks_vegan’s bio)
•1 1/4 cups / 295 ml warm water
•1 1/2 / 9 g teaspoons salt
•1/4 cup / 60 ml extra virgin olive oil
•1 cup / 125 g of your favorite olives, preferably marinated
•rosemary and coarse sea salt to sprinkle

Instructions
1. Combine flour, sourdough starter, water and salt. Knead until dough is smooth. Let it rise overnight at room temperature. Cover the bowl with a damp towel. It is ready, when the dough has doubled in size with a few bubbles on the surface. Add olives and knead to combine.
2. Drizzle a baking pan (I used a 7 x 12.5 inch / 18 x 32 cm wide pan) with 1/8 cup / 30 ml of olive oil. Transfer dough into baking pan and using your hands, shape the dough so that its almost covering the whole pan. Let rise for another 4 hours. Use your fingers to poke deep dents. Then drizzle 1/8 cup /30 ml of olive oil over the dough. Add some fresh rosemary sprigs and sprinkle dough with coarse salt.
3. Preheat oven to 450 °F / 230 °C. 
4. Bake for about 25 minutes. Drizzle with a little bit more olive oil. Allow to cool a bit. Slice and ENJOY!
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