- ¼ cup olive oil (to line the pan)
- 3 ½ Cups All Purpose Flour
- 1 Cup Water
- 1 tsp Sugar
- 1 Sea Salt
- 1 tbsp. Yeast
- 16 black/green oil cured olives, halved and pitted
- 2 tsp garlic, minced
- 2 tsp fresh rosemary, chopped
- Extra virgin olive oil, for drizzling and brushing
- Honey, for drizzling
- ¼ tsp red pepper flakes
Combine flour, sugar, salt, and yeast. Knead for 5-8 minutes. Let the dough rest in a bowl. Make sure it is covered. After about 30 minutes, when the dough rises for the first time, push it out of the bowl and shape it into a round loaf then procced to make a small opening in the dough with a sharp knife and place the olives inside. Continue this across the surface of the dough and allow the dough 1 ½ to 2 hours to rise a second time while the dough is covered.
Your wood fired oven should be heated up to 350-400 degrees. Once heated, place the dough in the oven for about 8 minutes. Make sure you are far from the flames. Bake until top reaches a rich golden brown (about 5 minutes). Check the focaccia by lifting it. If further crisping is desired, transfer closer to the fire.
After reaching your desired crispiness, remove it from your oven.
Sprinkle rosemary, garlic, and red pepper flakes. And drizzle oil using rapid movements with a brush. Lastly, drizzle honey with a fork and sprinkle sea salt.