Whole-Wheat Olive Focaccia

This is not exactly focaccia, not like the recipe I posted a few days ago. This is more inspired by focaccia. I wanted to make a whole-wheat loaf with pieces of olives in it and I wanted to use the focaccia method. This requires more kneading and you won’t end up with the light bread you get from focaccia, but it is tasty.

Ingredients:
5 cups brown (whole-wheat) strong bread flour (500 g)
1½ packages dried yeast (each package is 7 g or ¼ oz)
1 tsp salt
5 tbsp olive oil
2 cups tepid water (about 400 ml)
1 tin olives (about 200 g)
extra olive oil
warm water
sea salt
rosemary, optional

Instructions:
1. Mix the flour, yeast, salt, olive oil, and water together with a wooden spoon in a large bowl.
2. Turn out onto an oiled surface and knead well, for 5-10 minutes.
3. Cover with a tea towel and leave to rise in a warm place for about an hour.
4. Knead again, for another 5-10 minutes.
5. Slice the olives and roll them into the dough (save some to decorate the top, as desired). Shape into a loaf.
6. Dip your fingers in warm water and made indentations in the loaf.
7. Sprinkle with olive oil, sea salt, and rosemary.
8. Bake 220 C for about 15-20 minutes.