Aromatic focaccia

For 4 people: 400 g of flour-25 g fresh yeast-1 onion-sage-rosemary-pitted olives-olive oil-salt-water

Pour the yeast in a glass of lukewarm water, within a few minutes it will activate forming an abundant foam (which, if you don't hurry up, you will flood the kitchen!).
Meanwhile, place the flour, formed a crater and pour the water with the yeast.
Knead thoroughly after you merge the salt, possibly half a teaspoon of sugar and 3 tablespoons of extra virgin olive oil.
Knead the dough until it becomes soft and elastic, then wrap it in a towel and let rest for yeasts at room temperature and away from drafts.
While the dough rises, you can prepare a mince with herbs (sage and rosemary, but you can add others, such as basil or thyme) and onion.
Spent an hour, you'll have to join to the mix the mince: working with your hands, try to mix all ingredients well.
At this point, using a rolling pin, roll out the dough on a baking sheet covered with parchment paper and let stand, at room temperature, for another half hour.
Before baking, cover the surface of focaccia with olives cut in half, salt and olive oil.
Place in a preheated oven at 230° C and cook for 20 or 30 minutes.