Sourdough Focaccia with Mediterranean Toppings

Here's how:

• 1

  Mix the sourdough starter with the yeast and water. Add all the ingredients except the salt.

• 2

  Knead into a springy and smooth dough, about 10 minutes in a mixer. Double that time if you’re kneading by hand. Add the salt at the end of the kneading process. The dough should be loose, but not sticky. Shape the dough into a smooth, even ball. Let it rise until doubled in size in a bowl covered with plastic wrap for at least 2 hours.

• 3

  Turn the dough out onto the table, handling it as little as possible. Divide it into 4 pieces and roll or press them into long shapes. Place the loaves on a baking sheet and cover with plastic wrap. Let rise for about 1 hour.

• 4

  Preheat the oven to 240 °C a little while before baking.

• 5

  Add olives, cheese, and whatever toppings you like. Drizzle with olive oil and sprinkle with a few herbs.

• 6

  Place the baking sheet in the oven and lower the temperature to 200 °C. Bake in the middle of the oven until the bread is nicely browned, about 10–12 minutes. Let cool on a wire rack.