Mediterranean Olive and Fig Sourdough Loaf

1. In a large mixing bowl, combine the bread flour and warm water. Mix until there are no dry bits. Cover and let rest for 30 minutes (autolyse). 2. After the autolyse, add the active sourdough starter, sea salt, olive oil, and honey. Mix thoroughly until well combined. 3. Gently fold in the chopped olives and figs into the dough, ensuring even distribution. 4. Cover the bowl and let the dough rise at room temperature (around 75°F) for about 4-5 hours, performing stretch and folds every 30 minutes for the first 2 hours. 5. After the bulk fermentation, shape the dough into a round loaf and place it in a proofing basket (banneton) dusted with flour. Cover and let rise for 2-3 hours at room temperature, or overnight in the refrigerator for a more developed flavor. 6. Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes before baking. 7. Carefully turn the loaf out onto a piece of parchment paper. Score the top with a sharp knife. 8. Using the parchment paper, transfer the loaf to the preheated Dutch oven. Cover with the lid and bake for 30 minutes. 9. After 30 minutes, remove the lid and bake for an additional 15-20 minutes or until the crust is deeply golden brown. 10. Remove the loaf from the oven and let it cool on a wire rack for at least 1 hour before slicing.