line a 13 x 9inch baking tray with parchment paper and sprinkle with the cornmeal.
In the bowl of a stand mixer with a dough hook attachment, add the 3 cups flour, salt, yeast, 2 tbsp of the olive oil and the water.
Mix on low speed until the dough comes together and then add 1/2 cup of chopped olives. Keep mixing for about 6-7 minutes. Form the dough into a ball with your hands.
Transfer the dough to a bowl rubbed lightly on the inside with olive oil.
Cover with a clean towel and let rise for about 60-90 minutes and has almost doubled in size.
Dust your work surface with some of the extra flour and dump the dough out not top of it.
Punch the air out of the dough and divide into four evenly sized pieces.
Form each piece into a ball and roll out with a rolling pin to about 6 inches wide. Place the circles of dough onto the prepared baking tray.
Pour some of the olive oil over each loaf and press into it with your finger tips to form the focaccia dimples.
Top each loaf with some red onion slices, more chopped olives, artichoke and fresh thyme.
Sprinkle with sea salt and cover loosely with the towel again. Let rest for about another 30-40 minutes.
Preheat the oven to 375 degrees.
Once the dough has risen slightly, place the loaves into the oven and bake for 25-30 minutes.
After the focaccia comes out of the oven brush with more olive oil and sprinkle with extra sea salt if desired.