Olive and herb focaccia is made quicker than the traditional recipe with a few easy adjustments. This Italian bread is full of fresh herbs, cured olives, and tons of flavor!
Make the dough. Combine the water, yeast, sugar, salt, olive oil, and bread flour in a stand mixer with the dough hook attachment. Combine the dough on low speed and kneed it for ten minutes. If the dough is too wet, add 1 tablespoon of flour at a time until it comes away from the sides of the bowl. This dough will be wet and sticky.
Rise the dough. Oil a large bowl and place the dough in it. Turn the dough over so all surfaced will be oiled. Place a wet kitchen towel over the bowl and place it in a draft-free warm place. Allow the dough to rise for 45 minutes. Once the dough has doubled, punch it down.
Shape the focaccia. Oil a half sheet pan, then put oil on your hands. Place the dough on the half sheet, then begin to stretch the dough so it fills the pan. If the dough recoils, allow it to rest for a few minutes, then continue stretching it. The dough will be about 1/2 inch thick. Place the half sheet in a turned off oven and allow it to rise for 30 minutes until it is 1 inch thick.
Top the focaccia. Take the sheet pan out of the oven, then place olive oil on your finger tips. Gently poke holes in the focaccia so it creates indents, but do not poke holes entirely through the dough. Drizzle more olive oil on the top of the focaccia, then sprinkle chopped olives and herbs. Finish with corase sea salt.
Bake the focaccia. Preheat the oven to 350 degrees. Place the sheet pan in the oven and bake for 30-40 minutes, until the focaccia is golden brown. Remove from the oven, slice it with a sharp knife, and serve immediatly. Mangia!