a dough hook. Pour in the yeast mixture on low speed and mix
until the dough peels away from the sides, 3 to 5 minutes.
Transfer the dough to a lightly floured bowl and cover with a
towel. Let it rise for 1 hour, or until it doubles in size.
On a floured surface, knead the dough until it forms a smooth
ball. Divide into two balls and allow to rest, covered, for another
15 minutes.
Preheat the oven to 300°F. Grease a 12-by-18-inch baking pan
(like the kind you’d use to make lasagna) with olive oil and
sprinkle in the cornmeal.
Using a pasta machine or a rolling pin, flour one ball of dough
and roll it out to fit the length and width of the baking pan. Lower
it into the pan and layer with the mozzarella, Parmesan, basil, and
¾ cup of the olives. Lightly sprinkle with kosher salt and pepper.
Roll out the second ball of dough and place it as a second layer
on top of the filling, fitting it into the pan. No need to create a seal,
but gently press the edges together.
Brush the top with more olive oil and garnish with the
remaining ¼ cup of olives by pushing them half an inch down into
the top layer at intervals.
Cover the pan with aluminum foil and bake for 30 minutes.
Uncover and bake for another 15 minutes, or until the crust is
golden.
To test for doneness, stick a paring knife into the middle of the
focaccia; if the knife comes out clean, it’s done.