Day 175 - Kalamata Olive and Feta Focaccia

The Summer holidays are here and I've started getting a daily list from my 8 year old on what he wants for Lunch / Dinner. He'd been asking me to make Pizza for the past week and in true Panfusine style, it meant the original, as in make the dough from scratch, proof, make Pizza sauce from first principles.. At least I'm not expected to boil & curdle milk to make the cheese!
I struck a compromise and made him a simple focaccia instead, with home canned tomatoes and fresh mozzarella, and used the other half of the dough to make this focaccia with Kalamata olives, Feta, Greek oregano and a sprinkle of Aleppo Pepper for the slight hint of heat.

You need: (makes two 9 inch Focaccia pies)

1/2 the quantity of dough from this recipe (https://food52.com/recipes/28124-homemade-pizza-dough)
3/4 cup pitted Kalamata olives
1/2 cup crumbled Feta cheese
3 tablespoons dried Greek Oregano
1 Tablespoon Aleppo Pepper (or regular Red chili flakes)
Extra Virgin Olive Oil (EVOO) for coating the pans

Prepare the dough as specified in the recipe and allow to rise until the volume doubles.
Punch down the dough and divide into two. Drizzle EVOO generously into two 9 inch round baking pans and place the dough in them. using the tips of your fingers, gently push out the dough to cover the entire base of the pan. The dough should appear 'dimpled.
Using your fingers, gently crush the olives (to ensure that the pits is not hiding inside AND to cut it up flat) and place them liberally over the dough. Sprinkle over with the Feta cheese, oregano and the pepper.
Place the pans in a  warm place to rise a second time for about 20 minutes.
Preheat oven to 450 F. Place the pans into the oven and bake for ~20 minutes until the top appears golden brown. Place the pans over a wire rack to cool and serve warm or at room temperature.