Make the dough:
In a large bowl, combine flour, water, yeast. Mix until just combined, ensuring there are no dry spots. Let the dough rest for about 6 minutes, to allow the yeast to start activating. After the initial resting period, sprinkle salt over the dough. Gently fold it into the mixture until fully incorporated. Allow the dough to rest for another 6 minutes. This short resting period helps improve the dough’s texture. Take the dough once again then drizzle olive oil into the dough and gently fold it in until well mixed. Let the dough rest for a quick moment before you start working it down.
Knead-time:
Turn the dough out onto a lightly floured surface and knead for just 2 minutes. This brief kneading helps develop gluten without overworking the dough.
Wait some more:
Place the kneaded dough back into a greased bowl, cover it with a clean cloth or plastic wrap, and let it sit for about 1.5 hours at room temperature until it has doubled in size.
Prepare for baking:
Once risen, transfer the dough to a greased dripping pan or cast-iron skillet. Gently spread it out to fit the pan’s shape.
Olives’ turn:
Scatter olives on top of the dough and press them down gently to ensure they stick.
Bake and serve:
Preheat your oven to 392°F (200°C). Place the pan in the oven and bake for about 15 minutes, or until golden brown on top. Once baked, remove from the oven and let it cool slightly before slicing. Enjoy your focaccia warm as part of an Italian aperitivo!
