- Whisk starter and warm water together in a large bowl until frothy and milky. Add the flour and salt. Mix to combine.
- Cover with a damp towel and let rest for 30 minutes, then 3-4 rounds of stretch and folds in 30 minute increments. Cover and let dough rest for 5 hours. Set in the fridge overnight.
- The next day, add 2-3 tbsp olive oil to a cast iron skillet and a small, greased oven-safe bowl to the middle. Flour surface and divide dough into small pieces. Shape the dough into small balls and place in cast iron skillet around the bowl to make a wreath shape. Cover and let dough rise for two hours. Drizzle olive oil on top and dimple the dough. Add Pearls Specialties Castelvetrano Olives, cherry tomatoes, rosemary springs and sea salt.
- Bake at 430° for 25 minutes or until golden and crispy.
- To make the dip, add olive oil, seasonings, grated garlic and chopped olives to a small bowl. Mix until well combined and serve in the middle of the wreath.
Holiday Sourdough Wreath with Olive Dip
| Prep Time: 660 min | Cook Time: 25 min |
| Servings: 8 | Skill Level: medium |
Sourdough! Focaccia! Bread! Wreath! A show stopping holiday app with Pearls Specialties Castelvetrano Olives that will be the centerpiece of your holiday spread paired with the most delicious olive dip made with Pearls Ripe and Simply Olives.
Recipe and image attributed by GarnishwithGabriella
Ingredients
Focaccia wreath ingredients:
- 100g active starter
- 390g warm water
- 15g EVOO
- 500g bread flour
- 12g sea salt
Focaccia wreath toppings:
- Pearls Specialties Castelvetrano Olives
- cherry tomatoes
- fresh rosemary sprigs
- flaky sea salt
Olive dip ingredients:
- 1/2 cup Pearls Ripe Olives
- 1/2 cup Pearls Green Ripe Olives
- 1 cup EVOO
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp sea salt
- 1/4 tsp red pepper flakes
- 1 garlic clove, grated
- squeeze of fresh lemon juice
