Olive Focaccia

Ingredients

• 1 cube fresh yeast (42 g)
• 1 tbsp sugar
• 500 g flour
• 1 tsp salt
• 80 ml olive oil
• 100 g green olives
• flour (for the work surface)
• 1 tbsp coarse sea salt
• 1 tbsp dried thyme
• 150 g sun‑dried tomatoes (in oil)
• Pepper
• dried oregano

Instructions

1. 1.

   Dissolve the yeast with sugar in 250 ml lukewarm water. Mix flour with salt. Combine the yeast mixture and 40 ml olive oil with the flour to knead into a smooth dough. Place in a bowl and let rise for about 1 hour in a warm spot.

2. 2.

   Drain the olives, pat dry, and slice. Knead the olives into the dough and roll out on a floured surface to roughly the size of a baking sheet. Brush the sheet with 1 tbsp oil and dust with flour. Lay the dough on the sheet, cover with a kitchen towel, and let rise again for about 15 minutes.

3. 3.

   Preheat oven to 200°C (400°F) fan‑forced or conventional. Brush the focaccia with remaining olive oil and sprinkle sea salt and thyme over it. Bake in the oven for 25–30 minutes until golden yellow.

4. 4.

   For the dip, drain the sun‑dried tomatoes, reserve the oil, and blend the tomatoes with 2–3 tbsp oil into a creamy puree. Season to taste with salt, pepper, and oregano.

5. 5.

   Let the finished bread cool briefly, cut into pieces, and serve warm or cold with the dip as desired.