Black Olive And Rosemary Focaccia
Serves: 3
Ally Shanahan
1 January 1970
Based on User reviews:
44
Spice
53
Sweetness
44
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tsp
White Sugar3 tbsps
Olive Oil2 tbsps
Rosemary (minced fresh)2.75 cups
Bread Flour1
Salt1 cup
Pitted Black Olives1
Topping2 tsps
Garlic (minced)1 cup
Grated ParmesanDirections:
1
Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes
2
Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms
3
Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes
4
Gently knead in the black olives during the last few minutes of kneading
5
Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes
6
Preheat oven to 400 degrees F (200 degrees C)
7
Grease a baking sheet, or sprinkle liberally with corn meal
8
Deflate dough, and press into prepared baking sheet
9
Brush dough with 1 tablespoon olive oil
10
Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil
11
Season with 2 tablespoons minced rosemary, salt, and pepper
12
Arrange the tomato slices over the dough in an even layer
13
Sprinkle with grated cheese
14
Bake in preheated oven until puffed and golden brown; 15 to 20 minutes
15
Cut into squares and serve immediately