Olive Herb Focaccia

To get into the mood for our holiday to Italy later this year, I made a olive herb focaccia today. The first focaccia I have ever made....and the result was magnificent!

Olive Herb Focaccia
(makes 1)

Ingredients:
25 gr fresh yeast
4 dl water, approx. 37 degrees Celsius
0,5 dl olive oil
1 tsp salt
2 tbsp dried oregano
approx. 1 ltr all-purpose flour
30 black/green olives, destoned and halfed
sea salt flakes

Preparation:
1.) Crumble the fresh yeast into a medium sized bowl and add some of the water to dissolve the yeast.
2.) Add the rest of the water, as well as the olive oil, salt and oregano.
3.) Add the flour bit by bit until it turns into a sticky but manageable dough. Don't add to much flour, as this will result in a less fluffy focaccia.
4.) Cover the bowl with clingfilm and let the dough rise for about 40 minutes.
5.) Transfer the dough to a baking tray (30 x 40cm) covered with baking parchment.
6.) Push the halfed and destoned olives into the dough.
7.) Cover the dough with a little olive oil and some sea salt flakes.
8.) Bake on the middle rack of the oven for 15 minutes at 250 degrees Celsius.
9.) Set aside to cool down on a oven rack.

Serve lukewarm together with pasta or serve as a sandwich with pesto and salami.

Enjoy!