Finestra's Foccacia Bread

Focaccia piccante con olive by Finestra Italian Steakhouse Executive Chef Andrea Spagoni.
Ingredients:
500 g flour
350 g water
3 g dry yeast
10 g salt
20 g Finestra extra virgin olive oil
40 g salsa picante di pepperoncini
40 g olive alla contadina
Method of preparation:
Mix in flour and water (better if very cold temperature) together with yeast and the olive oil. Knead it for around 20 minutes then add salt and let it proof until it will double up its size.
Prepare a tray and brush it with some oil, then place the dough in and with the help of hands distribute evenly by reaching all edges. Let it proof again for 90 more minutes. Spread the surface with chilly jam and once the olives are pitted, display them randomly on top. Bake at 190 degrees for 10 to 15 minutes according to thickness size.