Rosemary Olive Focaccia Bread
- 10 Servings
- 2 x 6 oz cans (180 ml) of California Black Ripe Olives (pitted), drained and sliced
- 1 3/4 cup (430 ml) warm water
- 1 Tbsp. (15 ml) quick acting (instant) yeast
- 3/4 tsp. (4 ml) sugar
- 2 tsp. (10 ml) salt
- 1/3 cup (80 ml) olive oil, plus more for drizzling
- 4 1/2 – 5 cups (about 1200 ml) all-purpose flour
- 2 Tbsp. (30 ml) chopped rosemary
- Coarse or flaked salt for topping
- Freshly ground pepper
This recipe can be prepared by hand or with a stand mixer fitted with the dough hook attachment.
In a large mixing bowl, combine warm water and sugar. Sprinkle yeast over the mixture and allow to sit for 5-8 minutes, or until yeast is active and foamy.
Stir in olive oil. Stir in flour and salt, starting with 4 1/2 cups (1125 ml) of flour. Mix until you cannot stir anymore by hand; if using a stand mixer, you can allow the dough hook to do this for you.
If kneading by hand, transfer dough onto a well-floured surface. If using a stand mixer, leave the dough in the bowl. Knead by hand or allow the mixer to kneed until the dough is smooth and elastic, adding more flour until the dough no longer sticks to the counter or sides of the mixing bowl.
Roll the dough on a well floured surface into a rectangle, approximately the size of a cookie sheet.
Transfer dough to a well oiled cookie sheet and brush the top very lightly with olive oil. Cover with plastic wrap and allow to rise for 1 hour.
Preheat the oven to 375 °F (190 °C).
Press olives into dough, evenly distributing and creating a “pebbled” surface. Drizzle lightly with olive oil and sprinkle with rosemary, coarse/flaked salt and pepper.
Bake for 20 minutes or until lightly golden and olives are starting to blister.
Allow to cool on cookie sheet for 5 minutes and then transfer to rack for additional cooling.
Slice and serve with your favorite olive oil and balsamic vinegar.