Olive and Herb Focaccia

Ingredients

• 4 cups bread flour
• 2¼ tsp instant yeast
• 2 tsp fine sea salt
• 1¾ cups warm water
• ¼ cup extra-virgin olive oil, plus more for the pan
• ¾ cup mixed pitted olives
• 2 rosemary sprigs
• Flaky salt

Instructions

1. Whisk the flour, yeast, and fine salt in a large bowl; add the warm water and olive oil and mix into a sticky dough.
2. Cover and let rise until doubled, about 1 hour, then gently fold the dough over itself four times.
3. Oil a 9-by-13-inch pan generously, transfer the dough, and stretch it toward the corners without deflating it.
4. Let rise for 30 minutes while the oven heats to 425°F.
5. Press deep dimples into the dough with oiled fingertips; scatter with olives, rosemary, flaky salt, and another drizzle of oil.
6. Bake for 22 to 25 minutes, until deeply golden, then cool on a rack before slicing.