GARLIC, HERB, AND OLIVE FOCACCIA

7 c. all-purpose flour
2 tbsp. kosher salt, plus more for sprinkling
1 tsp. sugar
1 1/2 c. warm water
2 tbsp. dried yeast
1/2 c. extra virgin olive oil
1/2 c. dry white wine
1-2 c. pitted black olives, roughly chopped
3 garlic cloves, finely minced
1 tbsp. rosemary, chopped
2 tbsp. oregano, chopped

put the flour and salt in a mixing bowl, mix together, then make a well in the center.

in a separate cup, dissolve the sugar in 1 c. warm water. sprinkle the dried yeast into sugar-water mixture and whisk well. cover the liquid with plastic wrap and let stand in a warm, draft-free place for 10-15 minutes, until frothy. pour into well.

stir in the olive oil and wine, then add another 1/2 c. of water.

work the dough until it holds together to make a ball. knead well for 10-15 minutes until soft and elastic and a small depression made with your finger springs back when you release the pressure. add more flour if it becomes too sticky.

mix in 3/4 of the black olives. mix the herbs and garlic together and knead in 1/3. place in a mixing bowl, cover with a damp cloth, and let rise 1 and 1/2 hrs or until it has doubled in size.

heat oven to 425. knead dough for a few minutes and then roll out onto a floured surface to a 1/2" thickness. place dough on an oiled cookie sheet and spread out with hands.

Spread a thin layer of olive oil over bread. sprinkle with sea salt and the remaining herbs, olives, and garlic.

press dough down with your fingers to make several deep crevices. bake in the oven for 20 minutes or until the bread is golden in color.

serve warm with olive oil and cracked pepper.