To make the starter: Combine yeast and water, then add the flour while stirring until mixed. Starter will be paste like. Cover and set aside in room temperature for 14 hours. Starter will be bubbly.

To make the dough: Combine the overnight starter with the other ingredients. Knead until dough is soft and elastic. Place the dough in a lightly greased pan and cover. Let it rest for an hour or until it is puffy.

Prepare the pan(s) to be used for baking. Lightly grease the pan(s) and top with the olive oil. Set aside.

Gently shape and pat the dough onto the pan all the way to the edges, about 1/2″ to 3/4″ thick. Cover and let it rest for 30 minutes.

Lightly press your finger onto the surface of the dough to make irregular dimples. Press firmly until you can reach the bottom of the pan without tearing the dough. Cover and let rest for another hour, or until puffy.

Preheat your oven to 425F/220C towards the end of the rising time.

Spritz the foccacia with warm water and drizzle with the olive oil. Arrange the olives, feta cheese, and sun dried tomatoes on top of the foccacia. Top with dried rosemary and sprinkle salt and pepper liberally.

Bake for 20-25 minutes, or until light golden brown. Remove from the oven and immediately remove from the pan to cool.