Tomato & Olive Focaccia

Ingredients

• 1 1/2 cups warm water
• 2 1/4 tsp active dry yeast
• 1 tsp sugar
• 3 1/2 cups bread flour
• 2 tsp salt
• 5 tbsp olive oil, divided
• 1 cup halved cherry tomatoes
• 1/2 cup pitted olives, halved

Instructions

1. 1Stir yeast and sugar into warm water; let sit until foamy.
2. 2Stir in flour, salt, and 2 tbsp olive oil to form a wet dough.
3. 3Let rise 1-2 hours, until doubled.
4. 4Pour remaining oil into a sheet pan, spread the dough, and dimple with fingers.
5. 5Press tomatoes and olives into the dimples, let rise 30 minutes.
6. 6Bake at 425°F for 22-25 minutes, until golden.

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