Homemade olive focaccia

Method: 

1. In a measuring cup, combine lukewarm water, honey, and yeast. Stir and let the yeast mixture become foamy.
2. In a separate bowl, add the flour.
3. When the yeast mixture has become foamy, pour it into the flour. You may also use your stand mixer here.
4. Slowly start to add in water about 50 g at a time, mixing between each addition. We are looking for a very rough but fully combine the dough. There should be no dry bits, but your dough will not be smooth yet.
5. Cover with a dish towel and let this rest for one hour.
6. At the one-hour mark, add salt to the dough and moisten your hands with water. You will pull and fold the dough over itself. Cover and let rest for 30 minutes.
7. Repeat the pull and fold process one more time and then transfer to a larger clear container. We will allow the dough to proof this way and keep an eye on all the activity. You may also pop the dough into the fridge for a slower overnight proof.
8. Proof dough at room temp for 6-8 hours, or until the dough has at least doubled in size.
9. Prep a 9” x 13” pan. Use half the olive oil to grease the pan thoroughly. Ensure to get the bottom and the sides
10. Pop the dough into the pan and gently dimple it into the pan so it’s spread evenly.
11. Cover with a tea towel and proof for 2-3 hours.
12. Preheat oven to 425 F.
13. When focaccia has been proofed, drizzle the remaining olive oil on top. Dimple the focaccia and pop the olives into the dimples. Remove rosemary from sprigs and top the focaccia.
14. Bake for 25-30 minutes, or until the focaccia is perfectly golden brown.
15. Remove from oven, and let it cool for 5 minutes. Remove from pan and transfer to a wire rack.
16. Cool fully before cutting.
17. Serve with more olive oil, fresh butter, or cheeses of your choice.