Mix together the flour, salt, and onion powder in a mixing bowl. Stir in the chopped olives. Whisk together the warm water (110℉) and instant yeast in a glass measuring cup until the yeast is dissolved. Add the olive oil before slowly adding all the mixture into the flour mixture while mixing to form a loose dough.

Turn onto a lightly floured counter and knead until a smooth (yet still sticky and moist) dough forms - about 1-2 minutes of kneading. You might need to add a little sprinkle of flour. Shape the dough into a ball and place it in a bowl that has been well-greased with olive oil (seam side down). Cover with plastic wrap and let rise in a warm place for 40 minutes.

Grease the bottom of a 9X9-inch pan with 1 tablespoon of olive oil. Once the dough has risen for 1 hour, lift it out of the bowl and gently place it in the prepared pan. Press the dough into the corners.

Add the sliced shallot and extra olives to the top of the dough and sprinkle with the salt and black pepper. Lastly, drizzle the remaining 2 tablespoons of olive oil on top of everything. Cover loosely and let rise for 20 minutes while you preheat the oven to 400℉.

After rising, press your fingers here and there to make dimples in the dough to create that classic focaccia look without completely deflating the dough. Bake immediately in the preheated oven for 20-25 minutes or until lightly golden. Let cool for at least 5 minutes before removing from the pan to slice and serve. Enjoy!