Nigel Slater's Olive And Parsley Focaccia

Total Time: 2 hrs 10 mins Preparation Time: 1 hr 40 mins Cook Time: 30 mins

Ingredients

• 1 lb bread flour (3-4 cups) or 1 lb all-purpose flour (3-4 cups)
• 1 1/2 teaspoons kosher salt
• 2 teaspoons yeast (7 grams)
• 13 1/2 ounces warm water (1 1/2 cups plus 3 tbsp)
• cornmeal, for the pan
• 3/4 cup green olives or 3/4 cup black olives, pits removed then roughly chopped
• 3 tablespoons olive oil
• 1 garlic clove, roughly chopped
• 1/2 cup chopped flat leaf parsley
• 4 sprigs thyme, leaves only
• sea salt

Recipe

• 1 combine the flour, salt and yeast in a large bowl and stir with a fork, or use a stand mixer with paddle attachment and spin briefly on low to combine.
• 2 the water should be just about body temperature - 98-100°f add the water a little at a time until fully incorporated. add more flour if needed; the proper consistency should be sticky when poked with a dry, unfloured finger, but the dough should come off the skin easily.
• 3 knead on a dry floured work surface for five minutes (or change the paddle attachment to the dough hook and knead on high in the stand mixer).
• 4 oil a large bowl and turn the kneaded dough into it. turn the dough over once to coat all sides with oil. drape a clean towel over the bowl and set it in a warm place to rise until it has doubled in size, 30 minutes to 1 hour.
• 5 prepare a 10x13" baking pan by brushing the inside with oil, then scattering a little bit of cornmeal (not enough to fully coat the surface). spread the dough into the pan; it does not need to fill the pan completely, but it should be an even thickness. cover again with your clean towel and let rise in a warm place another 30 minutes.
• 6 meanwhile, preheat oven to 425°f combine olives, olive oil, garlic, parsley and thyme in a small bowl. when dough is risen, poke 15-20 holes in the surface with a floured finger. spoon the topping over the surface, being sure to get some into the holes. sprinkle with flaky sea salt (i like maldon).
• 7 bake 25-30 minutes until light golden-brown. drizzle with additional olive oil if desired. transfer to a rack and cool 5 minutes, then serve warm.