Olive and Cheese Focaccia Bread

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the olive oil, garlic and herbs in a small pot. Cook on Medium for 3-5 minutes until aromatic but not browning. Place in another bowl to cool slightly.

Step 2

Mix all dough ingredients in the bowl of a stand mixer. (If using regular yeast, you have to bloom the yeast in warm water with sugar for 5 minutes before adding flour and salt).

Step 3

Kneed the dough for 5-10 minutes until it comes together and is stretchy and elastic.

Step 4

Add a good amount of your infused olive oil to the bottom of a roughly 18x12" half sheet pan with higher sides (you'll need some to drizzle before baking and brushing afterward). Dump the dough into the pan, roll it around and coat it with the oil, then spread it out with your fingers.

Step 5

Top dough with 2/3 of each of your olives and cheeses and sprinkle with a little flaky salt. Fold one side so it meets the middle, then fold the other side over that (a letter fold). Turn it 180 degrees and press out to fit pan.

Step 6

Cover with plastic wrap and let rise 30-45 minutes until doubled in size.

Step 7

Once risen, drizzle the dough with half of your remaining infused olive oil. Dimple the dough all over with your fingers by pressing down firmly to make significant craters all over.

Step 8

Top dough with remaining olives and cheeses. Sprinkle with a bit more flaky salt.

Step 9

Bake 35-45 minutes or until nicely golden brown all over the top.

Step 10

Brush with remaining infused olive oil and sprinkle with a little more flaky salt. Serve warm or reheat before serving.

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