Olive focaccine: beautiful and tempting!

INGREDIENTS
500g (4 cups) of all-purpose flour
9g of fresh yeast
175ml (3/4 cup) of lukewarm milk
175ml (3/4 cup) of lukewarm water
15g of salt
Extra virgin olive oil

For the brushing:
70ml (1/4 cup) of extra virgin olive oil
35ml (2 1/4 tbsp) of water
Salt

Green olives

METHOD
1. In a bowl add the flour, yeast, milk, and water, and mix. When the dough starts to form knead it with your hands. Cover with a cloth and let it rest for 10 minutes.
2. After 10 minutes add the salt and continue kneading until the salt is absorbed. Cover with cling film and let it rise for 2 hours, or until it doubles in volume.
3. After time has elapsed remove the dough from the bowl and transfer it to the working surface. Split the dough into pieces (about 150 grams) and make the loaves.
4. Fold them on themselves and pull them towards them to close them, they must be sealed and tightly closed underneath. Cover with a cloth and let them rise for 40 minutes.
6. Roll out the loaves by pressing them with your fingers. Pour the olive oil on the baking tray covered with parchment paper and transfer the focaccine. Let them rest for 10 minutes.
7. Prepare the mixture for brushing by mixing the olive oil, water, and salt.
8. Brush the focaccine with the prepared olive oil mix well and add the green olives on top pressing them with your hands.
9. Transfer to the oven and bake at 180°C/356°F for 20-25 minutes.
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