Start by making the dough. Place all the ingredients in a bowl and knead with a stand mixer for 10-15 minutes, until the dough is smooth and elastic. If you don't have a stand mixer, knead by hand for about 20-25 minutes to achieve the same result.

Place the dough in a bowl, cover it with plastic wrap, and put it in a warm place in your home, away from drafts. Let the dough rise for 45 to 60 minutes, or until it doubles in volume.

Meanwhile, finely chop two sprigs of thyme. Place them in a small bowl with a dash of olive oil and some sea salt. Let this mixture sit so the flavors can infuse.

After the dough has risen, turn it out onto your work surface. Press out the air and divide the dough into six equal pieces. Coat your hands with olive oil and shape the dough into balls. Shape them into whatever kind of focaccia you want (round, oval, etc.) and place the bread rolls evenly on a baking sheet lined with parchment paper.

Cover the tray with a clean tea towel or plastic wrap and let the focaccia rest for about 20 minutes.

Cut the olives in half. First, drizzle a little thyme oil mixed with sea salt over each focaccia. Then, use your fingers to make six indentations in each focaccia. Press the olives firmly into the indentations; otherwise, they will pop out during baking. Sprinkle coarse sea salt and pepper over the bread rolls.

Bake the focaccia for 15-18 minutes at 200 °C with top and bottom heat until done.