Olive & Onion Focaccia Bread

Making Fresh Bread Is Simpler Than You Think!
Difficulty: Easy
Prep Time: 2 hour 30 minutes
Cooking Time: 25 minutes

2 tbsp olive oil + greasing
2 1/2 cups white bread flour + dusting
1/2 tsp salt
1 envelope active dry yeast
1 cup lukewarm water
1/2 cup pitted stuffed green olives


1/2 large red onion, sliced thin
1/2 cup pitted stuffed green olives
2 tbsp olive oil
1 tbsp fresh thyme leaves
1 tsp sea salt

Cooking Tools

Large mixing bowl
Wire cooling rack
Flour sifter
Sheet pan

Lightly brush sheet pan with olive oil.  In a large mixing bowl, sift flour and salt, then stir in the yeast.  Pour in olive oil and lukewarm water and bring together with your fingers to form dough.  Turn out the dough onto a lightly floured surface and knead the dough for 5 minutes.  If the dough sticks to the surface, add small amounts of flour.  Place dough into a greased mixing bowl and cover, set aside in a warm location.  I used my oven and set on proof.  Let rise for 1 1/2 hours and it should be double in size.  Punch down the dough and knead in 1/2 cup of olives.  Shape your Focaccia on the greased sheet pan, using the tips of your finger, push in to create the dimple effect.  Sprinkle the red onions, the remaining olives, then sprinkle with sea salt and thyme leaves.  Drizzle with olive oil to coat the ingredients. Cover and let rise for an additional 30 minutes.  Preheat oven to 375 Degrees F. Bake Focaccia for 25 minutes or until Focaccia is golden.  Transfer to a wire rack to cool.
Yields 1

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