Easy Olive Focaccia 8 Steps
Mix together yeast, honey and warm water in a small bowl. Allow to sit for 5 minutes, until cloudy and foamy. If yeast doesn’t foam it may be dead and need replacing.
Mix together flour and salt in a large bowl. Add yeast mixture and mix together with a spatula until combined into a soft dough.
Coat a large bowl with 3 tablespoons of olive oil. Transfer dough to bowl and turn to coat. Cover with plastic wrap or a silicone lid. Allow to sit in a warm spot for 3-4 hours, until doubled in size. If you’re not in a rush, put bowl in fridge and allow to rise overnight.
Using your hands or a fork or spatula, gently lift one side of dough and fold back into centre of bowl. Turn the bowl and continue working to deflate and shape dough into a ball.
Generously butter a 9 x 13-inch baking pan with butter. Transfer dough to pan and spread out lightly. Don’t worry if the dough doesn’t reach the edges of the pan. Coat dough with 1 tablespoon of olive oil and allow to rise, uncovered, in a warm spot for 1 1/2 to 2 hours.
Preheat oven to 450°F. Set a rack in the middle of the oven. Test to see if the dough is ready by pressing your finger gently into it. If it’s ready, it will spring back slowly. If it doesn’t, allow it to rise a while longer.
If ready, dimple dough all over with your fingers, spreading to edges of pan. Toss together remaining olive oil, olives, fennel seeds, rosemary and red pepper flakes in a small bowl. Garnish dough with olive mixture. Sprinkle with sea salt flakes.
Bake focaccia for 25-30 minutes, until deeply golden brown. Remove focaccia to a wire rack and, once cooled, garnish with lemon zest.