Olive Focaccia Dough

ingredients

• 3/4 cup warm water (105 degrees.-115 degrees.)
• 1 1/2 teaspoons active dry yeast
• 1/2 teaspoon sugar
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 dash freshly ground black pepper
• 2 tablespoons olive oil
• 3 tablespoons chopped pitted Kalamata or other brine-cured black olives

directions

In bowl of a standing electric mixer fitted with dough hook stir together water, yeast, and sugar and let stand 5 minutes, or until foamy. Stir in 2 1/4 cups flour, salt, pepper, oil, and olives and knead dough, scraping down dough hook occasionally and adding enough of remaining 1/4 cup flour to form a soft, slightly sticky dough, about 3 minutes.

Transfer dough to a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 45 minutes. Dough may be made 1 day ahead and chilled in bowl, covered with plastic wrap.