Focaccia

(Optional: soak in advance the dried tomato and olives in hot water. Fry the sliced onion with little salt translucent.)

Stir 200 gr flour with the yeast, sugar, herbs and 200 ml lukewarm water in a bowl. Cover with a cloth and place in a warm spot. Let the dough rise 30 minutes.

Mix the dough with the remaining part of the flour, salt, olive oil and some water (about 100 ml) till you get a smooth but firm dough. Knead 2 minutes (and add the sliced tomato and 2/3th of the fried onion). Let rise for 20 minutes under a wet cloth.

Divide the dough in two and roll 2 flat pieces of approximately 1.5 à 2 cm thick.

Place the first piece dough on a greased baking sheet (about 20x35 cm).

(Divide 15-25 olives, leave 2 cm/1 inch of the edges free.) Cover with the 2nd layer and coat with olive oil.

(Divide the remaining olives and sprinkle optional some sea salt over.) Push the edges well onto each other and let (under a dish towel) rise for 30 minutes.

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F) and bake about 25 minutes.

Cut after baking or cooling the focaccia in slices and butter with herb butter.