Ingredients : Olive oil : 1/2 cup extra virgin. Garlic : 3 gloves Rosemary : 1 tablespoon fresh or 1 teaspoon dried. Thyme : 1 tablespoon fresh or 1 teaspoon dried. Water : 200g. (40%) : low because of the oil. Sourdough starter : 50g. (10%) Honey : 1 tablespoon. Flour : 250g all-purpose (I use german 550). Flour : 250g bread flour (I use thai white swan) Garlick powder : 1 teaspoon. Salt : 1/2 teaspoon fine salt. Pebber : 1/4 teaspoon. Toppings : 15 olived in halfs (my preferred topping, see variations below) Dried tomatoes Coarse sea salt (it makes a big impact)
Directions : Chop the 3 garlic gloves, fine chop 1 tablespoon fresh rosemary and 1 tablespoon fresh thyme. Pour the 1/2 cup of olive oil in a pan and slightly roast the garlic, rosemary and thyme in the oil. Wait until the oil have cooled down to avoid the hot oil kills off the yeast then mixed (you can speed up the cooling by resting the hot oil container in a bigger container with cold water). Pour the 170g of water into the main bowl and add the 50g of sourdough starter and 1 tablespoon of honey and whip it together. Add half (4 tablespoons) of the not too hot olive oil blend to the main bowl and whip together. Add the 300g of all-purpose flour, 1 teaspoon of garlic powder, 1/2 teaspoon of salt and 1/4 teaspoon of pebber to the main bowl, mix and give it a short knead inside the bowl. Let rise 6 hours or until double in size. (To help the gluten development you can do a couple of stretch & folds (SF) starting 1 our into the fermentation with 45 minutes in between). OPTIONAL : To get more soudough taste or if it fits your schedule better, you can now choose to retard the dough overnight in the refrigerator and continue next step in the morning. Take a medium deep baking tray and pour half (2 tablespoons) of the left over olive oil blend into a thin layer at the bottom of the tray. Place the dough on top of the oil in the baking tray. Dimple the dough by pressing your fingers into the dough. If you have toppings (eg. tomatoes or olives etc.), put them on now. Pour the rest of the oil blend on top of the dough. Bake at 200C (400F) for 35 minutes (maybe a couple of minutes longer for the right crisp & color of crust).
Small halfted tomatoes, olives and bell peppers are good both inside and on top of focassia, while onions and basil leaves are good as topping.