Rosemary & Black Olive Focaccia

July 7, 2009

I can assure you that if you are either an olive lover or a bread lover (or like myself, both!) that this bread will not last very long in your household. The sweet aromatics that will fill your home as it bakes will test your patience. Between the rosemary and the fresh bread smell, it’s simply heavenly. Best served warm with a dash of butter or dipped into  olive oil & well aged balsamic vinegar. Enjoy!

From: Barb Gertz @ Recipe Zaar
Prep/Cook Time: 15/50 mins
Serves: Makes 2 oval focaccia loaves

Ingredients:

3 cups flour (I use bread flour)
1 (1/4 ounce) package active dry yeast
1 teaspoon sugar
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon salt
1/8 teaspoon black pepper
1 cup hot water (120 to 130 degrees)
4 tablespoons olive oil, divided
1/3 cup sliced ripe olives
2 tablespoons yellow cornmeal
2 tablespoons grated parmesan cheese
additional fresh coarse ground black pepper
additional dried rosemary

Directions:

In a large bowl, combine flour, yeast, sugar, 1/2 teaspoon rosemary, salt and pepper.

Stir in hot water and 2 tablespoons olive oil; turn out onto lightly floured surface; knead 3 minutes.

Add olives and remaining rosemary; knead for 1 minute.

Place in a greased bowl, turning to grease top; cover and let rise until doubled about 45 minutes.

Punch down; divide dough in half, cover and let rise 5 minutes.

Sprinkle cornmeal on greased baking sheets.

Roll each piece of dough into a 10-inch circle; place on baking sheets; cover and let rise until doubled, about 30 minutes.

Press the handle of a wooden spoon into top of loaves 1/4-inch-deep indentations.

Brush loaves with remaining olive oil, sprinkle with Parmesan cheese, pepper and rosemary.

Bake at 375°F for 25 to 30 minutes or until golden brown, serve warm.

Posted in Breads