Olive focaccia with thyme & sea salt

Step 1

Combine flour, yeast, sugar, salt and 1 1/2 teaspoons of thyme in bowl. Make a well in the centre. Combine water and 2 tablespoons of olive oil. Add to dry ingredients. Use a wooden spoon to stir until just combined. Use your hands to bring dough together. Turn onto lightly floured surface and knead for 5 minutes.

Step 2

Brush a large bowl with 1 tablespoon of remaining olive oil. Place dough in bowl and turn to coat with oil. Cover bowl with plastic wrap and place in a warm, draught-free place for 45-60 minutes or until doubled in size.

Step 3

Preheat oven to 200°C. Brush a 23 x 33cm baking tray with 2 teaspoons of the remaining olive oil. Place the olives on paper towel and set aside to drain.

Step 4

Meanwhile, punch down dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes. Use a lightly floured rolling pin to roll the dough out to a 23 x 33cm rectangle, about 8mm thick. Transfer to greased tray and press into sides. Brush with 2 teaspoons of remaining olive oil. Set aside in a warm, draught-free place for 30 minutes or until doubled in thickness.

Step 5

Scatter olives evenly over dough and lightly press into. Combine remaining thyme and sea salt in a small bowl, scatter over olives. Drizzle with remaining olive oil. Bake in preheated oven for 20 minutes or until golden and cooked through. Serve warm with extra virgin olive oil if desired.