In the bowl of a stand mixer add the warm water and yeast. If using instant yeast, continue to the next step; if using active yeast, mix and let sit 10-15 minutes until bubbly before continuing.
Add sourdough starter, and 50 g (1/4 cup) olive oil and mix well.
With mixer on low or off add flour, salt, and milk powder. When fully incorporated mix with dough hook for 5-7 minutes. This dough will be very sticky.
Add the remaining olive oil to a clean bowl and turn the dough into it. Roll to coat. Cover and let rise in warm place for an hour.
Heat oven to 375°F (190°C)
Turn the dough onto a parchment-lined baking sheet and with your fingers press and stretch to form an 11" x 14"-ish rectangle.
Gently press the dates, pomegranate seeds, and rosemary into the dough.
Drizzle with the olive oil that's in the proofing bowl.
Let rest for 20 minutes.
Sprinkle with a coarse salt (e.g. kosher, flake, pretzel)
Bake for 45 minutes or until the internal temperature is 190°F (43°C)
Cool slightly on a rack and cut into portions. Serve with olive oil or pomegranate syrup.