olive focaccia bread

We had a delicious Father's Day dinner.  Peruvian Beef Kabobs, Grilled Vegetable Kabobs, fresh veggies with hummus, fruit and olive focaccia bread.  For dessert we had store bought cheesecake with fresh berries and Hershey's triple chocolate cake.  It was a lot of food and tasted so good.

olive focaccia bread (adapted from the pioneer woman)
makes 2
1 1/2 teaspoons active dry yeast
1 1/2 cups warm water
3-4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil
1 cup olives (any variety or combination roughly chopped and blotted dry)
olive oil for drizzling
kosher salt for sprinkling

Sprinkle yeast over 1 1/2 cups warm water.  Let stand for a few minutes.
Add salt, olive oil and 3 cups flour and mix together with a spoon until you need to use your hands.  Knead, adding flour as necessary until a nice soft dough forms.
Coat dough with a little olive oil and put back into the bowl and cover bowl with plastic wrap.  Set aside for 1-2 hours or store in the refrigerator until needed.
To make focaccia, remove dough from bowl and place on a lightly floured surface.  Place chopped olives on top of the dough then very gently knead the olives into the dough.  Divide dough in half and roll each half into a large, thin oval/rectangle.  Place on separate sheet pans or cookies sheets drizzled with olive oil.  Drizzle more olive oil on top of the ovals.  Let sit for up to an hour.
Preheat oven to 400 degrees.  Press dimples into the surface of the dough.  Drizzle with olive oil and sprinkle with kosher salt.  Bake 30-40 minutes until focaccia is golden brown.  Cut into pieces with a pizza cutter or sharp knife.  Serve right away.