OVERNIGHT GREEN OLIVE, SHALLOT AND THYME FOCACCIA BREAD

Overnight Green Olive, Shallot and Thyme Focaccia Bread image

Provided by Sarah Copeland

Time 8h45m

Yield 1 loaf

Number Of Ingredients 10

6 1/2 cups unbleached bread flour or all-purpose flour
1 tablespoon fine sea salt
1 teaspoon active dry yeast
3 1/2 cups warm water
1/4 cup extra-virgin olive oil, plus more for the baking sheet and for drizzling
1/2 to 2/3 cup pitted Castelvetrano olives (or another green olive, such as Picholine)
1 small shallot, thinly sliced
1/4 cup fresh thyme leaves
1/2 teaspoon flaky sea salt, such as Maldon
Honey, for drizzling

Steps:

In a large bowl, whisk together the flour, salt and yeast. Add in the water and stir with a sturdy wooden spoon or a Danish whisk to make a sticky, shaggy dough that comes together. Coat a large plastic or metal bowl completely with the oil. Transfer the dough to the prepared bowl and turn to coat completely in the oil.
Cover the bowl with a tight-fitting lid so no air can enter the bowl. Leave on the countertop overnight, or in the fridge for up to 2 days, for the flavor to develop.
Oil a 13-by-9-inch rimmed baking sheet generously with olive oil, making sure to get all the corners. Gently slide the dough into the prepared pan (it should be very soft) and use your fingers to spread it into the corners. (If the dough has been chilling in the fridge, remove it and let it rest in a warm place until it is puffy and soft, 30 minutes to 1 hour, before transferring.)
Preheat the oven to 450 degrees F. Use the pads of your fingers to dimple the entire surface of the dough. Sprinkle the olives over the top, poking some down inside the bread. Scatter the shallots and thyme over the top. Drizzle generously with oil and scatter over the flaky salt. Bake, rotating once, until the top is evenly golden brown, 20 to 25 minutes. Transfer to a rack to cool slightly, then slide out of the pan. Drizzle with honey. Slice and serve warm. Eat within 24 hours or wrap well and freeze for up to 1 month.