Focaccia with Feta, Rosemary, and Sun-Dried Tomatoes

So I needed bread, and my sourdough starter wanted to play. Doug's traveling, and there is feta and sun-dried tomatoes in the refrigerator. So I made a Golden Focaccia with Feta and Sun-Dried Tomatoes

Ingredients:

Starter:

• 1 cup of morning fed starter
  (or mix up starter the day before with:
• 1/2 cup cool water
• 1/16 teaspoon instant yeast
• 1 cup All-Purpose Flour

Dough:

• all of the starter from above
• 2 1/4 teaspoons instant yeast or active dry yeast
• 1/2 cup lukewarm water
• 2 cups All-Purpose Flour
• 1 1/4 teaspoons salt
• 2 tablespoons olive oil
• 4 ounces feta, broken into small chunks

Topping:

• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary leaves, lightly chopped
• 1/2 teaspoon black pepper
1/4 teaspoon kosher salt

Instructions:

1. For the starter:
   I refreshed my starter today, adding 4 ounces of water and 4 ounces of flour. I let it proof for about 2 hours, and removed 8 ounces of it.
   (Or the night before you want to make focaccia, mix the water and 1/16 teaspoon yeast, and the starter flour. Stir well until the flour is well incorporated in a very thick batter. Cover and let rest at room temperature for about 14 hours.)
       
2. For the dough:
   Mix the starter with the remaining dough ingredients, kneading in a stand mixer for about 5 minutes at low speed (Kitchenaid 2).
3. Put the dough in a lightly greased bowl, cover, and let it rise for 1 hour.
   (My dough more than doubled in an hour.)
     
4. Forming the bread:
   Spritz an 18" x 13" half-sheet pan with cooking spray. 
5. Drizzle about 2 tablespoons olive oil over the spray.
6. Mix the feta chunks into the dough.
   (If you are using sun-dried tomatoes, mix them into the dough at this time.)
7. Pat the dough into the pan. 
8. Cover the pan with another half-sheet pan, and ley the dough to rise for about 30 minutes. 
9. Poke dimples with your fingers over the dough.
10. Re-cover the pan, and let the dough rise about an hour more - it should be very puffy.
11. Near the end of the rising period, check that you have a rack in the middle to lower half go the oven, and preheat the oven to 425°F. 
12. Optional - Spritz the focaccia with warm water.
13. Drizzle the dough with 2 tablespoons olive oil. 
14. Sprinkle the dough with rosemary, black pepper, and coarse salt.  
    (If you really like feta, you can sprinkle a little more on top.)
      
           
15. Place the pan in the middle oven rack. 
16. Bake the focaccia until it's light golden brown, about 20 to 25 minutes. 
17. Remove the focaccia from the oven, and immediately turn it out of the pan onto a rack to cool.
18. Leftovers can be reheated in a 350°F oven until warmed through.

Carole's Notes:

I liked this - the feta and rosemary go great together. I updated my steps to mix the sun-dried tomatoes into the dough if using. I found when I sprinkled them on top, and they seemed too dark.

This recipe is lightly adapted from http://www.kingarthurflour.com/recipes/golden-focaccia-recipe