Olive and Thyme Focaccia bread

Instructions

1. Pour the yeast into a 1/3 cup flour, add sugar and 4 tbsp water. Stir to mix ingredients, cover with a clean cloth and set aside to allow the yeast forth for 10 minutes.
2. Sift the remaining flour into a clean work surface. Make a well in the center, add the prepared yeast and oil. Sprinkle the salt around the sides. Add 250 ml lukewarm water to make a dough. Bring together with your hands and knead for at least 10 minutes, keeping your fingers together as if they were a spatula and using your thumb to press down on the dough and stretch it. Bang the dough against the work surface occasionally to activate the gluten.
3. You can also use the stand mixer to do the work, by mixing all ingredients together and let the dough hook knead the dough for 3 minutes.
4. Shape it into a bowl, put it into a large lightly oiled bowl. Cut cross in it and cover with clean dish tower.
5. Let rise in a warm place. Knead the dough for 2 minutes on a floured board. Dilute the olive tapenade with a drizzle of oil and work it into the dough.
6. Cover and let rest in a warm place for 30 minutes, then flatten it gently roll it out on a lightly floured surface to a thickness of 5 mm. Preheat oven to 210 °C and grease a baking pan.
7. Spread out the dough in the baking pan and prick the surface with a fork. Space out the whole olives on it and sprinkle with a pinch of salt and thyme. Drizzle a very little oil over the surface. Bake for 25-30 minutes.
8. Remove from the oven. Rest it for 5 minutes and enjoy!

• Servings : 8
• Ready in : 130 Minutes
• Course : Main courses
• Recipe Type : 90 day diet, beef, Breads, recipes for fall, recipes for spring, recipes for summer, recipes for winter
• Ingredient : Caster sugar, Flour, Hummus Tapenade, Olive oil, Olives, Salt, Sea salt, Sugar