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Olive Focaccia
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Ingredients

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500g of plain flour 

400 ml room temp water

25ml honey

15ml olive oil

7g (1 packet) yeast

10g fine salt

100g green olives, cut in half lengthways

1/2 red onion, finely sliced

2 tbsp chopped fresh parsley

 

Topping 

2-3 tsp olive oil

2-3 tsp water

Flakey salt

A variant on my regular focaccia. ​This got very strong reviews as my best bread yet, so I thought I'd publish the recipe. Pretty straightforward, just keep in mind this is a very wet dough. 

  1. Mix the honey and oil into the water, together with the yeast, then combine with the dry ingredients in a large bowl. Doesn't have to be perfect. (it'll be way too wet to work with at this stage), cover and leave for 20 minutes.
     

  2. Chop the olives, onion and parsley. have most olives halved, but very finely dice a few. mix into the dough with something stiff like the end of a wooden spoon, just to make sure everything's combined. Cover again and leave for 2 hours, it should double in size. 
     

  3. Fully line an oven tray with deep sides with greaseproof paper (ie so it covers the sides as well, not just the bottom). Grease it with olive oil. Scoop out the dough into it (it'll still be very wet). Try to roughly get it to fill the bottom of they tray. Cover and leave for another 40 minutes to an hour. Preheat oven to 230 (240 for cooler ovens, a bit hotter than usual)
     

  4. Dress the top of the bread with a little cold water and olive oil, and some flakey salt. Cook in oven for 20 minutes. Until browned on top.
     

  5. Rest for 10 minutes and serve fresh.  

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