1. Set aside 1/3 cup flour for flouring board.

2. Pour milk in a microwave-safe bowl (7 cups). Cover with a microwave lid and cook on HIGH (1200W) for 40 seconds or until it reaches 75 – 85 degrees F. Cool milk, if it is over 85F. Yeast will not activate if milk is too hot.

3. Combine half of the remaining flour and milk. Beat with wire whisk until smooth. Add yeast and mix with wire whisk.

4. Add remaining flour and mix well with a wooden or rubber spatula until smooth. Shape into ball.

5. Cover the dough with a microwave lid and cook on HIGH (1200W) for 10 seconds.

6. Place the basic bread dough onto lightly floured surface and punch dough down. Knead dough, folding and turning and shape it into a ball.

7. Place lightly moistened paper towel over the dough to prevent it from drying out and leave for 10 minutes at room temperature.

8. Flour the dough lightly and roll out to an out 8-inch diameter circle.

9. Place the round dough on parchment paper or a greased baking sheet. Place lightly moistened paper towel over the dough. Leave for 10 minutes at room temperature and let it rise to 1 1/2 times its size. This completes focaccia bread's second rise.

10. Put flour on fingers, poke 36 holes in a grid design and place black olives in them. Brush the top with olive oil and sprinkle with salt.

11. Bake in a pre-heated oven on the upper rack at 400F for 12 – 15 minutes.

* When using plastic wrap as a cover, poke a hole in the center to release the steam.
* Resin-treated plastic bowl works best. Dough does not stick and it is light enough to handle easily.

For how long you should cook with your microwave oven, see Cooking Time vs Wattage Conversion.
For more tips of using Microwave Oven, see Sachiko's Guideline to Microwave Cooking.