olive and herbes de Provence focaccia

INGREDIENTS

for the dough:

• 4 cups all-purpose plus more for dusting

• 1 Tbs dried yeast

• 1 Tbs fennel seeds

• 1 Tbs salt

• 1 tsp bagel mix seasoning

• 1 tsp herbes de Provence

• 2 1/4 cups lukewarm water

for the topping:

• 1/4 cup olive oil, divided

• 5 oz green olives stuffed with truffles, halved

• 1 rosemary sprig

• coarse sea salt

INSTRUCTIONS:

1. Place the flour in a large bowl, make a well in the middle of the flour and add the yeast, fennel seeds, salt, bagel mix seasoning, and herbes de Provence. Top with the water and allow for everything to rest in a warm spot for 15 min. You will notice the yeast will start to bubble.

2. After 15 minutes, incorporate everything into a soft, pliable dough. Knead for 3 minutes (dust your hands with flour if necessary).

3. Brush a 14x10 inch non-stick tall walls baking pan with olive oil and coat with parchment paper.

4. Remove the dough from the bowl and place in the baking pan. Wrap the pan in plastic wrap and allow for the dough to rest in a warm spot for 2 hours.

5. After 2 hours the dough should have filled the pan almost to the edges. With your fingers, press the dough down so as it covers the whole pan.

6. Spread the olives and the rosemary evenly over the surface of the dough, then sprinkle the dough with the sea salt and drizzle with the remaining olive oil.

7. Wrap the whole baking pan in plastic wrap and allow for the dough to rest in a warm spot for another hour.

8. Preheat the oven to 450 degrees F convection setting. Bake the focaccia for 25-30 minutes until golden.

9. Allow the focaccia to cool down for 10 minutes, then with the help of the parchment paper remove from the pan, place onto a cutting board and slice.