Focaccia is relatively easy to make, as it requires no kneading and only a few simple ingredients.  Focaccia also travels well, and retains it’s flavor and texture when served at room temperature.  I made this latest loaf for a boating picnic, and dressed it up with black olives – a personal favorite.

Ingredients:

• 4 1/2 cups Flour
• 1 tbsp Yeast
• 1 tsp Salt
• 1/2 cup Olive Oil + more for baking
• 1/2 cup sliced Black Olives
• 1 4/3 cups warm Water
• coarse Sea Salt for sprinkling

Directions:

1. In a large bowl combine 2 cups flour with the salt and yeast.
2. Mix/Beat in the olive oil and water.
3. Gradually, stir in the remaining flour, 1/2 cup at a time.
4. Stir in the olives.  The dough will be sticky and goopy.
5. Coat the sides of a large plastic container with olive oil.
6. Transfer the dough into the plastic container, and cover it.
7. Allow the dough to rise for about a hour, or until it has doubled in size.
8. Preheat the oven to 450 F (~232 C).
9. Generously coat the bottom of a baking sheet with olive oil.
10. Dip your fingers in the olive oil, and up end the dough over the center of the baking sheet.
11. Once the dough has plopped out, use your oil coated fingers to gently nudge the dough into a rectangle.  Leave a couple of finger dimples as you go.
12. Allow the bread to rise for 15 minutes uncovered.
13. Place the bread in the oven for 15 minutes, before reducing the temperature to 350 F (~177 C) and baking it for another 20 minutes.
14. Leave the focaccia on the baking sheet for a few minutes before moving it onto a wire cooling rack.
15. Allow it to cool fully before serving.