MI Love: Focaccia

So if you want people to be impressed that you make your own bread at home, but you don't want a lot of trouble, this recipe is for you. I use it as pizza crust or bake it simply as an accompaniment to other meals.

2 ¼ cups flour (I use whole wheat usually, but this recipe is flexible - sometimes I'll put in 1/4 cup flax and 1/2 cup oatmeal instead of part of the flour - basically, you need this much starch, and it probably needs to contain at least half something with gluten)
½ tsp salt
1/6 ounce yeast (one packet)
Dash honey or sugar (to feed the yeast)
2 tbsp olive oil
1 cup or so warmish water
1/4  cup pitted olives, chopped (or sun-dried tomatoes, or roasted garlic, or whatever you want)

Mix the yeast and sugar into the warm water, adding the honey or sugar. Allow to sit until foamy. In the meantime, mix flour, salt, and olive oil in a large bowl. Add the water mixture. Knead on a floured counter for 5 minutes - add extra flour if it's sticky or extra water if it's dry. Dough should feel elastic, firm, and not sticky. Place in oiled bowl somewhere a little bit warm, such as your oven which has been set to warm and then turned off or on top of your refrigerator, cover with a towel, and wait until doubled (anywhere from 30 min to an hour). Punch down dough and knead in olives or whatever you're using here. Shape into however many circles you want and place on a cookie sheet or baking stone. Push your fingers into the dough to dimple it. Top however you want. Let it rise for about a half hour after punching down - usually it'll take about this long to top it. Bakes for a minimum of 20 minutes, depending on toppings.