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1
Mix flour and yeast in 8- to 10-cup bowl.
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2
Using wooden spoon, stir in 3/4 cup water; beat until smooth soft dough forms, about 3 minutes.
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3
Scrape down sides of bowl.
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4
Cover with plastic; let stand 30 minutes.
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5
Chill overnight.
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6
Let stand at room temperature 30 minutes before continuing.
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7
Stir 1/4 cup warm water and yeast in large bowl.
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8
Let stand 5 minutes.
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9
Add starter and 1 cup plus 2 tablespoons cool water.
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10
Using wooden spoon, mix starter and water 1 minute (mixture will look milky and foamy).
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11
Mix in 1 1/2 tablespoons oil, 4 teaspoons salt, milk and fennel.
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12
Add 3 1/3 cups bread flour, about 1 cup at a time, mixing until very soft sticky dough forms.
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13
Knead dough gently on floured surface until dough comes together but is still sticky, sprinkling with more flour and loosening dough from surface with pastry scraper, about 5 minutes.
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14
Return to same bowl.
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15
Cover with plastic; let rest until firmer and less sticky, about 20 minutes.
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16
Knead dough gently on floured surface until supple and elastic, sprinkling with flour to prevent sticking, about 5 minutes.
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17
Push dough out to 12-inch square.
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18
Sprinkle with 2/3 cup chopped olives; fold dough over olives.
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19
Knead gently to distribute olives; shape into ball.
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20
Oil large bowl with 1/2 tablespoon oil.
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21
Add dough; turn to coat.
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22
Cover with plastic wrap.
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23
Let dough rise until almost doubled in volume, about 1 hour.
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24
Uncover; fold dough edges in toward center.
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25
Turn dough over, releasing some air but deflating as little as possible.
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26
Cover; let rise until almost doubled, about 1 hour.
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27
Position rack in bottom third of oven; preheat to 425F.
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28
Oil 17x11-inch baking sheet and line with parchment paper.
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29
Turn out dough onto pan.
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30
Without deflating dough, gently stretch and push dough to cover pan.
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31
If dough springs back, let rest 5 minutes, then stretch.
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32
Repeat resting and stretching until dough stays in place.
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33
Press quartered olives over surface.
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34
Indent dough with fingertips in several places.
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35
Let rise until puffy, about 20 minutes.
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36
Sprinkle dough with 1 teaspoon salt.
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37
Place pan in oven.
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38
Spray oven with water 8 times.
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39
Close door 1 minute.
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40
Open and spray several times more.
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41
Close door; bake focaccia 15 minutes.
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42
Reduce oven temperature to 350F.
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43
Bake focaccia until golden and crusty, about 12 minutes longer.
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44
Cool focaccia on rack 30 minutes.
