This Olive focaccia bakes up golden and chewy, a perfect starter for any dinner party or wonderful bread for dipping.
You can substitute the olives for other ingredients or just make it plain.
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
- 3 teaspoons sea salt, divided
- 11/2 cups warm water
- 5 tablespoons extra virgin olive oil, divided
- 2 cups olives pitted (can substitute for other ingredients)
- 1 tablespoon oregano (optional)
In a large bowl, whisk together flour, yeast, and salt with a dough whisk until combined. Add warm water and 2 tablespoons Olive Oil, stirring just until combined. Cover and let stand in a warm, draft-free place until puffed, 11/2 to 2 hours.
Preheat over to 400 degrees F
Turn out dough onto a lightly floured surface, and shape into a ball. Line a rimmed baking pan with parchment paper. Brush parchment with 1 tablespoon Olive Oil. If you don’t have parchment paper oil baking pan with 1 tablespoon of Olive Oil. Transfer dough to prepared pan, and gently press or roll dough into a 14×12 inch rectangle. Cover and let rest for 10 min.
Coat dough generously with remaining 2 tablespoons Olive Oil. Sprinkle with salt and oregano and cover with olives. (see photo)
Bake until golden brown, 30 to 35 min. Let cool for 30 min before slicing and enjoy.