Breads Part II
Focaccia with Mediterranean Olives

Ingredients
1 teaspoon dry yeast
1 1/2 cups water or 1 cup water and 1/2 cup dry white wine
1/3 cup extra virgin olive oil
3 1/3 cups all-purpose flour
2 tablespoons whole wheat flour
1 tablespoon rye flour
2 teaspoons sea salt
1 cup Mediterranean black olives, pitted
2 tablespoons fresh thyme, or 2 teaspoons dried thyme
1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano

Cut each olive in half and remove the pit until you have 1 cup.   

Fit the food processor with the metal chopping blade, not the dough blade.  Put the three flours, sea salt, and yeast in a food processor and blend together.  Add the water (and wine) and olive oil.  Mix to get a dough, then let processor run for 30 seconds.

Remove the dough to a lightly floured surface and knead until smooth and elastic.  As the dough shapes up, work in 3/4 cup of the olives and half of the thyme.  

Put the dough into a bowl and cover with plastic wrap and a towel.  Let rise until doubled, about 2 hours.

Punch down dough to spread gasses.  Remove the dough from the bowl to a lightly floured work surface, and round or "chafe" the dough using a cupping motion for 4 or 5 minutes.  Let rest for 10 minutes.  Then roll out into a disc about 9.5" in diameter and 1/2 inch thick.  Place a 12" piece of parchment paper on a baking sheet or pizza peel; cut the paper in half and overlap the inner edge by about one inch.  Place the dough on the parchment paper.  Cover with a towel.  Let rise until double.

If you have one, place a baking stone in the middle of your oven.  Heat oven to 400ºF.  With your finger, make dimples in the surface of the dough about 1/2" deep.  Sprinkle with oregano, thyme, and remaining olives.

Place baking sheet in oven, or slide dough with parchment paper under it onto baking stone.  After 15 minutes, remove parchment paper; pull each side out using tongs.  Rotate bread 180º.  Bake for another 15 minutes, until golden brown and hollow sounding when tapped on bottom.  Remove to cool on a wire rack.

Optional:  When bread is removed from oven, sprinkle with extra virgin olive oil.