Herb And Olive Focaccia

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• 1 (2 1/4 teaspoon) package fast rise yeast
• 1 1/4 cups lukewarm water (110 f/43 c)
• 3 1/2 tablespoons olive oil
• 3 tablespoons chopped fresh herbs (such as oregano, rosemary, and sage)
• 1 teaspoon salt
• fresh ground pepper
• 3 1/2-4 cups bread flour
• 24 oil-cured black olives, pitted and chopped

Recipe

• 1 in a large bowl, dissolve yeast in lukewarm water. add 2 tablespoons olive oil, 1 tablespoon herbs, salt, and a generous grinding of pepper.
• 2 using a wooden spoon, gradually stir in 3 cups of flour to make a soft dough that holds its shape. turn dough ont a lightly floured work surface and knead, adding remaining flour as needed, until smooth and elastic, about 10 minutes.
• 3 form the dough into a ball, transfer to a lightly oiled bowl, turn to coat with oil, adn cover with plastic wrap. let rise in a warm, draft-free spot until it doubles in bulk, 45-60 minutes.
• 4 meanwhile, combine remaining herbs, olives, 1 tablespoon olive oil, and mix well. set aside.
• 5 oil a rimmed baking sheet. punch down dough and turn onto a lightly floured work surface. form dough into a ball and transfer to the prepared baking sheet, and let rest 5 minutes.
• 6 using fingers, stretch dough to evenly cover bottom of the baking sheet. cover loosely with a clean kitchen towl and let rise in a warm, draft-free place until puffy, 30 to 40 minutes.
• 7 position a rack in the middle of the oven, and preheat to 425°f.
• 8 using fingertips, make a pattern of dimples at 2 inch intervals over the entire surface of risen dough. brush with remaining oil. sprinkle evenly with olive mixture. bake until golden brown, 18-20 minutes. serve warm.