Focaccia With Olives And Rosemary
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
41
Spice
40
Sweetness
66
Sourness
51
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 tsps
Dry Yeast4.5 cups
All-Purpose Flour (about)2 tsps
Salt3 tbsps
Olive Oil24
Blacks1 tbsp
Rosemary (chopped fresh)Directions:
1
Place 2 cups warm water in large bowl
2
Sprinkle dry yeast over; stir with fork
3
Let stand until yeast dissolves, about 10 minutes
4
Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky)
5
Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes
6
Form dough into ball
7
Oil large bowl; add dough, turning to coat
8
Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours
9
Punch down dough; knead into ball and return to same bowl
10
Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less Coat 15x10-inch baking sheet with 1 tablespoon oil
11
Punch down dough
12
Transfer to prepared sheet
13
Using fingertips, press out dough to 13x10-inch rectangle
14
Let dough rest 10 minutes
15
Drizzle 2 tablespoons oil over dough
16
Sprinkle olives and chopped rosemary evenly over
17
Let dough rise uncovered in warm area until puffy, about 25 minutes
18
Preheat oven to 475°F
19
Press fingertips all over dough, forming indentations
20
Bake bread until brown and crusty, about 20 minutes
21
Serve bread warm or at room temperature
22
Place 2 cups warm water in large bowl
23
Sprinkle dry yeast over; stir with fork
24
Let stand until yeast dissolves, about 10 minutes
25
Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky)
26
Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes
27
Form dough into ball
28
Oil large bowl; add dough, turning to coat
29
Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours
30
Punch down dough; knead into ball and return to same bowl
31
Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less Coat 15x10-inch baking sheet with 1 tablespoon oil
32
Punch down dough
33
Transfer to prepared sheet
34
Using fingertips, press out dough to 13x10-inch rectangle
35
Let dough rest 10 minutes
36
Drizzle 2 tablespoons oil over dough
37
Sprinkle olives and chopped rosemary evenly over
38
Let dough rise uncovered in warm area until puffy, about 25 minutes
39
Preheat oven to 475°F
40
Press fingertips all over dough, forming indentations
41
Bake bread until brown and crusty, about 20 minutes
42
Serve bread warm or at room temperature