Olive & thyme focaccia

Makes 1

350g white bread flour
2 tsp salt
10g instant dry yeast
2 tsp sugar
1 cup warm water
1/3 cup olive oil
¼ cup olive oil, extra for brushing
100g black olives, pitted
10g fresh thyme
Rock salt

1. Sift the flour and salt into a bowl, add the yeast and sugar, and stir well to combine. Make a well in the centre and add the warm water and olive oil. Mix to form a dough.
2. Transfer to a surface and knead for 10 min, then place in a bowl and leave in a warm place to rise for 30 minutes.
3. Preheat the oven to 180ºC. Knock back the dough and place in an oiled baking tray. Press with the tips of your fingers to spread out.
4. Brush with olive oil and scatter over olives, thyme and rock salt. Allow to rise for 20 minutes. Place in the oven and bake for 30–40 minutes. Serve warm or allow to cool before slicing.