Blood Orange Olive Focaccia with Feta and Dried Mint

Ingredients

• For the focaccia dough
• 3-4 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 envelope (1/4 ounce) active dry yeast
• 2 teaspoons dried mint (if mint leaves are large, crumble them with your fingers)
• 1 teaspoon dried oregano
• 1-1/2 cups (12 ounces) warm water
• 1 tablespoon vegetable oil
• Cornmeal for dusting the baking dish
• For the topping
• 1 cup blood orange segments, all white pith and membranes removed (4-5 oranges)
• 1/2 cup green olives, pitted and coarsely chopped
• 2 tablespoons extra-virgin olive oil, plus a few more tablespoons for drizzling on the focaccia
• Juice of 1/2 lemon
• Freshly ground black pepper
• 5 ounces fresh Greek sheep's milk feta, to yield 1 cup crumbled feta
• 1 pinch dried mint
• 1-2 pinches sea salt

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