Herb and Olive Focaccia

• 1 (2 1/4 teaspoon) package fast rise yeast
• 1 14 cups lukewarm water (110 F/43 C)
• 3 12 tablespoons olive oil
• 3 tablespoons chopped fresh herbs (such as oregano, rosemary, and sage)
• 1 teaspoon salt
• fresh ground pepper
• 3 12-4 cups bread flour
• 24 oil-cured black olives, pitted and chopped

1. In a large bowl, dissolve yeast in lukewarm water.
2. Add 2 tablespoons olive oil, 1 tablespoon herbs, salt, and a generous grinding of pepper.
3. Using a wooden spoon, gradually stir in 3 cups of flour to make a soft dough that holds its shape.
4. Turn dough ont a lightly floured work surface and knead, adding remaining flour as needed, until smooth and elastic, about 10 minutes.
5. Form the dough into a ball, transfer to a lightly oiled bowl, turn to coat with oil, adn cover with plastic wrap.
6. Let rise in a warm, draft-free spot until it doubles in bulk, 45-60 minutes.
7. Meanwhile, combine remaining herbs, olives, 1 tablespoon olive oil, and mix well.
8. Set aside.
9. Oil a rimmed baking sheet.
10. Punch down dough and turn onto a lightly floured work surface.
11. Form dough into a ball and transfer to the prepared baking sheet, and let rest 5 minutes.
12. Using fingers, stretch dough to evenly cover bottom of the baking sheet.
13. Cover loosely with a clean kitchen towl and let rise in a warm, draft-free place until puffy, 30 to 40 minutes.
14. Position a rack in the middle of the oven, and preheat to 425F.
15. Using fingertips, make a pattern of dimples at 2 inch intervals over the entire surface of risen dough.
16. Brush with remaining oil.
17. Sprinkle evenly with olive mixture.
18. Bake until golden brown, 18-20 minutes.
19. Serve warm.

yeast, water, olive oil, fresh herbs, salt, fresh ground pepper, bread flour, oilcured black olives

Taken from www.food.com/recipe/herb-and-olive-focaccia-426205 (may not work)