2 tablespoons olive oil, plus more for greasing and drizzling
1/2 cup Castelvetrano olives, sliced in half
1 tablespoon coarse sea salt
6 tablespoons unsalted butter
1 tablespoon fresh parsley, chopped
2 teaspoons minced garlic
Pinch of kosher salt
To make the focaccia: Mix the warm water and yeast in the bowl of a stand mixer fitted with the dough hook until foamy.
Add the flour, sugar, kosher salt, garlic powder, and olive oil and knead for 5 to 8 minutes, until the dough forms a balls and pulls away from the sides of the bowl.
Oil a large bowl with a generous amount of olive oil, add the dough ball, and cover with plastic wrap and a cloth. Let rise until doubled in size, 1 hour to 1 hour 15 minutes, depending on the room’s temperature. After the dough has doubled in size, punch it down to release the gasses.
Generously oil a half sheet pan with olive oil. Place the dough on the sheet pan and press it out evenly to the sides of the pan. Sprinkle the olive halves across the dough, pressing them down slightly.
Cover with plastic and a cloth and let rise an additional 45 minutes to 1 hour.
Meanwhile, preheat the oven to 375 °F.
After the second rise, uncover the focaccia and poke it with your fingers or knuckles to create dimples.
Sprinkle the coarse sea salt over the dough and drizzle with more olive oil. Bake for 25-30 minutes, until golden brown.
To make the garlic butter: Meanwhile, in a small saucepan, combine the butter, parsley, garlic, and salt. Heat to a simmer until fragrant. Brush the butter over the freshly baked bread.