Olive and thyme focaccia

Method

1. Sift the flour and salt into a large bowl. Stir in the thyme and yeast. Make a well in the centre and gradually mix in 300ml warm water and the oil until the dough comes together – add a dash more water if it seems dry.
2. Tip out onto a lightly floured surface and knead the dough for 5 minutes, until smooth. Put into an oiled bowl, cover and prove for 11/2 hours.
3. Knock out the air, knead in the olives, shape into a large circle and put on an oiled baking sheet. Prove for 45 minutes.
4. Preheat oven to 220°C/fan200°C/gas 7. Press fingertips into the dough all over, drizzle with oil, scatter with sea salt and thyme, then bake for 25 minutes. Drizzle with oil and serve warm.