3 Olive Focaccia

Golden, bubbly and loaded with three delicious olives, this 3 Olive Sourdough is the ultimate sharing loaf. Made with our Rich Glen Signature Cold Pressed Extra Virgin Olive Oil, it boasts a crisp golden crust, soft airy crumb, and rich savoury flavour in every bite. Finished with flaky salt and baked to perfection, it's a simple recipe that lets quality ingredients shine.

Recipe developed by Romy, Fast Slow Sourdough.

Ingredients

500g bakers flour

350g water

125g active starter (leaven)

10g salt

⅔ cup mixed olives (I used kalamata, green and sicilian)

2 tbsp Rich Glen Signature Cold Pressed EVOO (for the dish)

3 tbsp Rich Glen Signature Cold Pressed EVOO (to finish)

1 tsp flaky salt

Directions

Add water to a large mixing bowl, followed by the starter. Mix gently to combine. Add flour and mix well to form a loose dough. Rest for 30 minutes.
Add salt and mix until fully combined.
Over the next 2 hours, perform 3–4 sets of stretch and folds, roughly 30 minutes apart.
Rest on the benchtop for 1 hour, loosely covered, then refrigerate overnight.
At least 2 hours before baking, drizzle a large baking tray with olive oil, then place the dough on top, stretching it out slightly and pressing down to flatten. Leave to proof for 2–4 hours, until the dough expands to fill the tray and becomes bubbly and puffy again. The time will depend on the temperature of your house and you can speed this up by placing it in a warm spot.
Preheat oven to 220°C.
Press the olives onto the surface of the dough and dimple generously with your fingertips. Finish by drizzling over the remaining oil and topping with flaky salt.
Bake for 30 minutes, or until deep golden and bubbling. Allow to cool slightly before slicing.

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