Focaccia with Garlic and Olives

Ingredients

• 2.3 teaspoons active yeast dry
• 0.3 teaspoon fleur del sel 
• 2 cups flour all-purpose divided
• 4  garlic cloves thinly sliced
• 3 tablespoons kalamata olives finely chopped
• 2.5 tablespoons olive oil divided
• 0.3 teaspoon salt 
• 1 teaspoon sugar 
• 0.7 cup warm water 100° to 110°

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• measuring cup

Directions

1. Dissolve sugar and yeast in 2/3 cup warm water in a large bowl, and let stand 5 minutes.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
3. Combine 8 ounces flour (about 1 3/4 cups) and 1/4 teaspoon salt; stir with a whisk.
4. Add flour mixture and 1 tablespoon oil to yeast mixture, stirring to combine; fold in olives. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 1 ounce (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Press dough out into a 13 x 8inch rectangle on a jelly-roll pan coated with cooking spray. Cover and let rise 30 minutes.
6. Preheat oven to 47
7. Brush remaining 1 1/2 tablespoons oil over dough.
8. Sprinkle evenly with sliced garlic and 1/4 teaspoon fleur de sel.
9. Bake at 475 for 12 minutes or until golden.
10. Transfer to a wire rack, and cool completely before serving.
11. Cut into 10 equal portions.