Focaccia with Wild Pepper, Lemon, and Olives
Adapted from Fields of Greens. Feeds a crowd.
51⁄2 cups all purpose flour
41⁄2 teaspoons instant yeast
1 tablespoon sugar
21⁄2 teaspoons salt
2 cups warm water (110°F)
1⁄2 cup olive oil
1 lemon, cut in paper-thin slices
3⁄4 cup green Greek olives, pitted and roughly chopped
1 teaspoon voatsiperifery, slightly crushed
Extra olive oil, for brushing/drizzling
Flaky sea salt
Combine the flour, sugar, salt, and yeast in a big mixing bowl. Combine the water and 1⁄2 cup oil in a measuring cup. Add the liquid to the dry ingredients and stir vigorously to form a dough — you might have use your hand to knead in the last bit of flour).
Lightly flour a work surface and turn the dough onto it. Knead the dough for 10 minutes,
until it’s smooth. Put the dough into a lightly oiled bowl, cover with a damp tea towel,
and let the dough rise for about 11⁄2 hours. Meantime, lightly coat a rimmed half-sheet
baking pan with oil and set it aside.
Put the dough on the baking sheet and use your fingers to gently press it out to fill the pan. Cover with the damp towel and let rise for 30 minutes. Preheat the oven to 375°F. Make dimples over the surface of the dough, using your fingers. Generously brush/drizzle the dough with oil, then scatter the lemon slices, olives, the voatsiperifery and a big pinch of flaky salt over it. Bake for 30–35, until the focaccia is lightly golden brown. Cool for at least 15 minutes before cutting and serving.