Made this tonight. First batch I tried using the dough blade in my Cuisinart. I made the mistake of adding olives BEFORE the main mixing, so of course the olives got decimated. That loaf came out kind of heavy, and dark with the pureed olives. I made a second one using a handmixer, adding the olives AFTER the 4 minutes of mixing. I also coated the top of the dough with olive oil after putting it in a cast iron pan. That one came out nearly twice as high as the first loaf and is very tasty. However, I baked it for 23 minutes at 375 F, (I have an oven thermometer) and the center still seemed a bit too moist, so flipped it over and baked it a few more minutes. In fact both loaves needed more time than 23 minutes.
Both loaves have a good flavor, but they are also both quite salty. I used the amount called for, and I drained the olives in the second loaf, but I noticed the batter was very salty before I added the olives. Not sure what is up with that.
I like this recipe, but I am going to keep looking for something that is closer to the focaccia sold at a local gluten free bakery that is really amazing.

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