Focaccia with Garlic and Olives
Salt tames the fermenting action of yeast dough, so it guards against bland, tough breads. Here, we use a little salt in the dough and boost the flavor with a finishing sprinkle of chunky fleur de sel (flower of salt). True fleur de sel comes from Brittany, France, but there are many types of finishing salts available. A little chopped kalamata olive enhances the briny flavor in the dough.