Apricot, Olive and Yogurt Focaccia Bread

Whisk together the yeast, bread flour, herbes, and kosher salt in a large mixing bowl.

Stir in the water and Chobani Greek Yogurt. As dough begins to form a ball, mix in the olives.

Transfer dough to a bowl greased with olive oil, keeping it covered for 30 mins. Dough should almost double in size.

Drop dough onto a quarter sheet pan greased with olive oil. Press and stretch dough to approximately 1-inch thickness.

Oil and cover, and let it rest in the fridge overnight.

Drizzle the dough with olive oil, then dimple it with fingertips.

Generously and gently spread Bonne Maman Apricot Preserves over dough, filling the dimples.

Dollop a few spoonfuls of Chobani Greek Yogurt on dough, then sprinkle the sea salt and fresh thyme.

Bake at 375ºF for approximately 35 mins, rotating halfway through baking.

Once focaccia is golden brown and crispy, remove from pan and cool on a rack!