How to make
Dissolve the yeast in half the water with a spoonful of sugar and let it activate.
Mix the dry ingredients - sifted flour, salt and oregano in a bowl. Make a well and pour the remaining water, olive oil and yeast into it.
Mix to combine the ingredients into a soft and sticky dough. Sprinkle more flour if you think it is necessary, but know that for this focaccia the dough must remain very soft and highly hydrated. It will be difficult to knead by hand, so use a mixer with dough attachments and you will achieve the necessary elasticity and smoothness.
Leave it to rise for 40 minutes in a warm room, then add the finely chopped black olives. The weight described in the recipe is for pitted olives. Mix or knead with greased hands.
Using a spatula, pour the dough into the flat oven tray, previously greased with 2 tbsp. olive oil or lined with baking paper.
With your fingers, spread out the dough into an even layer over the entire surface and leave it to rise again for 30 minutes.
Bake it in an oven preheated to 430°F (220°C) for 25-30 minutes.
This focaccia with black olives stays soft and very nice even the next day if wrapped in a clean towel.
You can add a slight crunch to its crust by cutting and toasting it lightly on a dry pan on each side before serving. This way, the aroma of olives and oregano is felt even more.
I also like to serve this focaccia spread with olive oil and fresh sprigs of rosemary for a gorgeous aroma that blends with everything else.
