500g (4 cups) all-purpose flour
2 teaspoons salt
1 cup pitted GSG table olives
¼ cup pine nuts
8g (2 tsp) dry yeast
2 cup) lukewarm water
4 tbsp EVOO Extra EVOO for brushing
flaky sea salt
Whisk flour, salt, and dry yeast together in a large bowl.
Stir through the olives and pine nuts .
Add water and mix until the liquid is absorbed and the ingredients form a sticky dough ball. Oil the surface of the dough with EVOO, cover the bowl with a damp tea towel and refrigerate for 12 + hours.
Line two 20 centimeter tart tins, or one deep 22 x 33 cm tray, with baking paper. Pour a tablespoon of oil into the center of each tin or 2 tablespoons of oil if using the large tray.
Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center, rotating the bowl and turning the mass into a ball. Use the forks to split the dough into two equal pieces (don't split if using the tray).
Place dough into the prepared pans and gently roll in the oil to coat all over, forming a rough ball. Rest and rise for 3 to 4 hours, depending on the temperature of your kitchen.
Set a rack in the middle of the oven and preheat to 220°C.
Drizzle another tablespoon of oil over dough, then, using all of your fingers, press straight down to create deep dimples and sprinkle generously with flaky sea salt.
You can top with extra pine nuts but be aware they get dark at 220°C.
Bake for 25 to 30 minutes, until the underside is golden and crisp.
Transfer the focaccia to cooling racks and cool for 10 minutes before serving.