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In the bowl of a stand mixer combine the water, yeast, and sugar. Mix gently and allow to sit until it begins to foam. Once it foams begin mixing with the dough hook and add the flour slowly. Dissolve the salt in 2 tablespoons of water and add it to the dough mixture along with the olive oil. Increase the speed to medium and mix for about 10 minutes. Stop the mixer and scrape the sides of the bowl a few times. Cover the bowl and allow the dough to rise until it has doubled in size. Once the dough had doubled remove it from the bowl and place on a smooth, floured, surface. Divide the dough in half and roll out into 2- 9 inch circles. Brush 2 cast iron pans with oil and dust with cornmeal. Place each piece of dough into a pan and set aside for 15 minutes. Preheat the oven to 400 degrees. Sprinkle each focaccia with ½ a can of olives and 2 cups of cheese. Bake for 15-20 minutes.
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