Focaccia with Moroccan Oil Cured Black Olives & Herbs (Non-Sourdough Version)

This is a variation of Ilva's Sweet Focaccia recipe and it's a savory recipe similar to the Sourdough Foccacia I made. Aside from being careful about how much salt you sprinkle on top since the oil cured black olives are already quite salty, this bread was delicious. The proportions of herbs to dough was just right versus previous attempts.

Focaccia with Moroccan Oil Cured Black Olives & Herbs

Ingredients

1 Packet Dried Yeast (5g)

4 Tsp Brown Sugar

1 Tsp Sea Salt

3 dl Finger Warm Water

5 dl Bread Flour*

4 Tbsp Extra Virgin Olive Oil

1 -2 Tbsp Fleur de Sel or Escamas de Sal

20 Oil Cured Black Moroccan Olives (pitted and chopped)

1 Tsp Rosemary

2 Tsp Thyme

2 Tsp Oregano

*Harina de Fuerza or any wheat flour with a high protein content.

Step 1: Warm the water and pour it over the yeast. Add the sugar and salt and let it stand until it's a bit frothy.

Step 2: Add the flour. Do this 1/2 cup at a time. You may need more or less than 5 dl. This is because the absorbency of the flour can vary from region to region, brand to brand and due to weather conditions. Then knead this until you have a nice elastic dough.

Step 3: Cover and leave for 1 hour.

Step 4: Roll out the dough on a floured surface and spread the herbs and olives all over it. Then roll it up and knead it a bit.

Step 5: Oil a 21.5 cm x 21. 5 cm baking pan and then flatten the dough into it so that it is 1.5 - 2 cm high.

Step 6: Set the oven to 200C and turn it on.

Step 7: When the oven is preheated, drizzle on more olive oil and sprinkle the top with as much fleur de sel as you wish.

Step 8: Bake in the oven for 15 - 25 minutes or until it's golden brown.