Baked focaccia with garlic and olives

½ cup black olives

7 g yeast

5 cup plain flour

1 head of roasted garlic

2 tsp salt

1/2 cup olive oil

2 tsp honey

1 tbsp fresh thyme

2½ cups warm water

Step 1

Pour warm water into a large bowl and add the yeast and honey. stir and leave in a warm place for 5 minutes until the yeast bubbles up to the surface.

Step 2

In a second large bowl add sifted flour and salt. pour in the yeast mixture and stir until there are no dry bits left. pour olive oil into a third bowl and add the dough, coating it well in the oil. cover and leave in the fridge for 18-24 hours.

Step 3

Deflate the dough while shaping it into a ball by grabbing the edges and folding it in on itself. slide onto a greased tray and gently stretch it out. leave in a warm spot for 2-4 hours.

Step 4

Press your fingers into the dough to create dimples. fill each divot with roasted garlic cloves and olives. sprinkle over fresh thyme and lightly brush some more olive oil on top so that it goes golden and crunchy.

Step 5

Bake for 20 minutes at 200 degrees c.