How to make
Heat the water for the dough to 100°F (37°C). In 1.7 fl oz (50 ml) of it, dissolve the yeast and a spoonful of honey or sugar.
Mix well. You don't need to wait for it to activate.
Sift the flour into a bowl, mix with the salt and make a well in the middle. Pour the remaining 7.7 fl oz (230 ml) of water, the yeast and the olive oil into it.
Knead a smooth and elastic dough. Shape it into a ball and leave it in a greased bowl for about 1 hour or until it doubles or triples in size. The bowl should be covered with cling film.
Divide the risen dough into 8-9 balls and stretch out each one of them directly into the pan with greased fingers to make small flat focaccia. The pan should be covered with baking paper.
I made 2 pans.
Pierce the olives, cut them in half, alternating green and black according to your imagination.
In a small bowl, mix 2 tbsp (30 ml) of olive oil, 1 1/3 tbsp (20 ml) of water and two pinches of salt. Spread the focaccia with this mixture using a kitchen brush. On some of them, put sprigs of fresh rosemary, on others thyme or oregano.
Leave the flatbreads to rise again for 20-30 minutes, then bake them at 390°F (200°C) for about 20 minutes.
Check out also ideas for classic Italian focaccia and how to make traditional flatbreads.
