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1
In the bowl of an electric mixer, combine the water, yeast and sugar; stir to dissolve the sugar and yeast.
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2
Allow the yeast to bloom in the bowl, forming bubbles or a foam on the surface of the water.
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3
Add the flour, 1 1/2 teaspoons of the salt and 3 tablespoons of the olive oil to the bowl and mount onto the mixer.
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4
Use a dough hook attachment to mix the flour and liquid on low speed until a dough is formed.
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5
Once the dough is formed, raise the speed to medium and beat the dough for 8 to 10 minutes.
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6
Remove the dough from the bowl and place in a lightly greased bowl covered with a damp kitchen towel (or plastic wrap), to proof until doubled in size, about 2 hours.
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7
While the dough is proofing, heat 2 tablespoons of the olive oil in a 10-inch saute pan and once hot, add the fennel, 1/2 teaspoon salt and the pepper to the pan and saute until lightly caramelized, about 3 minutes.
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8
Remove the fennel from the pan and set aside until ready to use.
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9
Preheat the oven to 450 degrees F.
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10
Punch the dough down and place on a lightly oiled 9 1/2 by 13-inch sheet pan.
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11
Cover with a damp kitchen towel or plastic wrap and allow to double in size again, about 30 to 45 minutes.
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12
Use your hands to flatten the dough so that it fits across the entire pan.
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13
Spread the sauteed fennel across the surface of the dough, followed by the olives, pecorino, and rosemary.
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14
Drizzle the remaining 6 tablespoons of the olive oil over top the dough and place in the hot oven.
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15
Bake until golden brown, about 15 to 17 minutes.
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16
Rotate the focaccia halfway through the cook time to ensure even browning.
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17
Remove from the oven and allow to cool for at least 15 minutes before cutting and serving.
