Olive and Sun-Dried Tomato Focaccia

Instructions

1. Prepare the dough
   In a large bowl, combine the flour, instant yeast, and salt. Add chopped rosemary and mix well. Make a well in the center and pour in the warm water and 2 tablespoons of olive oil. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
2. First rise
   Oil a large bowl with 1 tablespoon of olive oil. Place the dough in the bowl, turning to coat it in oil. Cover with plastic wrap or a damp kitchen towel and let rise in a warm place for about 2 hours, or until doubled in size.
3. Prepare the toppings
   While the dough is rising, mix the olives, sun-dried tomatoes, and minced garlic in a small bowl. Set aside. Prepare a 13x9 inch baking pan by lining it with parchment paper and drizzling with 1 tablespoon of olive oil.
4. Shape and second rise
   After the dough has doubled, punch it down gently. Transfer to the prepared baking pan and stretch it to fill the pan. Using your fingertips, dimple the entire surface of the dough. Scatter the olive and sun-dried tomato mixture evenly over the top, pressing them lightly into the dough. Cover and let rise for another hour.
5. Preheat and final preparation
   Preheat the oven to 425°F (220°C). Drizzle the remaining olive oil over the top of the focaccia. Sprinkle with flaky sea salt, additional rosemary, and Parmesan cheese if using.
6. Bake
   Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the bread sounds hollow when tapped on the bottom. If the top browns too quickly, cover loosely with aluminum foil.
7. Cool and serve
   Remove from the oven and allow to cool in the pan for 5 minutes. Transfer to a wire rack to cool for at least 10 minutes before slicing. Serve warm or at room temperature, optionally with extra olive oil for dipping.