Flavored Focaccia With Olives

Do you know that leftover dust that ends up at the bottom of potato chips' bag? That's my favorite part, I always wondered what else you could use that seasoning on. Since you can't buy 'Pringles dust', I had to create my own. I blend spices and herbs together and use it on air popped popcorn (low-cal snack full of flavor), steak and in bread dough. Traditional focaccia recipe has only salt as seasoning, but I'm adding my own twist to this classic bread. It smells amazing, tastes even better and is easy enough for beginner bakers.

Enjoy.

FOR ONE LARGE (9X15in) BAKING PAN

4 cups flour
2 teaspoons died yeast (7g packet)
2 teaspoons sugar
2 cups lukewarm water
1/4 cup olive oil (+1/4 cup extra olive oil for oiling the pan and the dough)
1/2 cup chopped olives (optional)

FOR THE SEASONING (you will need an electric spice/coffee grinder)
3 tablespoon good quality dried chives
2 teaspoons celery salt
2 teaspoons garlic granules
1 teaspoon paprika
1 teaspoon salt

Dried herbs work best if they are fresh, chives in particular have to be fresh and still have this distinctive smell. If the jar is stale, the flavor won't be there.

FOR DECORATING:
fresh herbs
olives
peppers
red onion
cherry tomatoes

Use electric grinder to blend all spices and herbs together, you want the mixture to be powdered. You can use my recipe or experiment with your own seasoning. I was basing mine on my favorite Pringles flavor.

In a large bowl, add all dry ingredients and use a whisk to mix them very, very well. Add water (not all, save 1/4cup) and olive oil. Use a wooden spoon or a hand-held mixer with kneaders to bring the dough together. If you have a stand mixer, use that. If your dough is too dry, add a little bit of water at the time and continue mixing. Once it's come together, use your hands to knead it until it becomes soft and elastic.

Leave in a covered bowl for 2 hours to rise.

Pour 2-3 tablespoon olive oil onto the baking pan and spread it around. Add chopped olives to the dough and fold them in. Transfer the dough to the pan and use your hands to stretch it out and fill the whole pan . Pour some more olive oil onto the top of the dough and spread it out. Cover the whole pan with a cling film or aluminum foil.

Refrigerate for 12-18 hours.

You don't want the dough to rise once out of the fridge, so you will have to prepare veggies, herbs and other decorative food beforehand.
Take the pan out of the fridge, if you don't want to decorate, simply pour 2-3 tablespoons olive oil onto the dough, use your fingers to create divots on the surface of the dough and put the pan into the oven.
If you want to decorate, work quickly, create your design and use a food-safe brush to cover the top of the dough and all veggies in olive oil. If you don't brush all decorations, they might burn in the oven.

Bake for 25min at 425°F.