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1
In a small bowl, stir together the warm water and yeast until dissolved.
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2
Set aside for 5 minutes.
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3
In a stand mixer with a paddle attachment, blend the flours and salt.
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4
With the mixer running on low, pour in the yeast and water mixture.
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5
Mix for 1 minute, then add in the honey and olive oil.
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6
Once the dough comes together, add the olives.
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7
Mix until the olives are just incorporated.
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8
Turn the dough out onto a lightly floured surface and knead by hand until smooth and elastic, 2 to 3 minutes.
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9
Put the dough on an oiled 13 by 9-inch baking sheet, cover lightly with plastic wrap and let rise for 30 minutes in a warm place.
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10
While the dough is rising, heat the 8 ounces of olive oil and garlic cloves in a small skillet over low heat.
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11
Simmer until the garlic is golden, 15 to 20 minutes.
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12
Preheat the oven to 375 degrees F.
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13
Divide the goat cheese between 6 small oven-proof bowls or ramekins.
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14
Divide the garlic, olive oil and nicoise olives between the bowls.
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15
Set aside.
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16
When the focaccia dough has risen, press the dough down with your fingertips until it fills the baking sheet, then brush with olive oil.
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17
Bake until golden brown and hollow sounding when tapped, about 45 to 50 minutes.
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18
Add the goat cheese bowls to the oven during the last 10 to 15 minutes of baking time.
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19
Bake until the cheese is warm and lightly browned.
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20
Slice the focaccia into thick wedges and serve 2 slices of warm focaccia with each bowl of warm goat cheese.
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21
Garnish the baked cheese with chives and serve.
