For the Starter (STRONG FLOUR 333.3 g, BREWER’S YEAST 13.3 g, WATER 166.7 g):
1. Place the flour in a mixing bowl with the yeast and water. Stir well to combine until the dough is solid and soft (without working too much).
2. Cover the mixing bowl and leave to prove in a warm place until doubled in size.
For Focaccia bread
1. Put the flour in a large mixing bowl with the water and knead until the dough is firm and does not break when you stretch it.
2. Add the starter and yeast, combine together.
3. Salt the dough and add gradually the oil. Stir the dough until the ingredients are evenly distributed.
4. Leave the dough to rise for 30 – 40 minutes.
5. Place the risen dough in an oiled baking tray.
6. Press the drained tomatoes and olives toppings over the surface of the dough. Season with salt.
7. Drizzle the bread with a little extra olive oil and bake in the preheated oven at 185° (closed valve) for 12 minutes and then continue at 175° (opened valve) for 10 minutes.