Olive Focaccia

MIXED OLIVE FOCACCIA BREAD

One of my favorite breads is focaccia. I’ve also never made it. How bizarre is that considering how easy it is.

I always see it online, and people doing all kinds of bread art with it using flowers. I’m not about all that, but I do love olive.

MIXED OLIVE FOCACCIA BREAD RECIPE

Ingredients

• 2 cups all-purpose flour

• 1 teaspoon kosher salt

• 1 cup water warm

• 1 1/8 teaspoon instant yeast

• 1/2 teaspoon granulated sugar

• olive oil

• 1 teaspoon rosemary fresh, finely chopped

• 1 teaspoon fresh ground black pepper

• 1 teaspoon fresh ground himalayan sea salt

• 1/2 teaspoon red pepper flakes

• 1 cup chopped mixed olives, or half them.

Instructions

In a glass bowl, add the flour and salt. Mix to combine.

In a glass measuring cup, mix the warm water, yeast and sugar. Allow to sit for a minute (see note) and stir into the flour with a wooden spoon until the dough just comes together.

Cover the bowl with tight plastic wrap and place in the fridge for 8 hours or up to overnight.

Remove the bowl from the fridge.

In an 8-inch square pan, drizzle oil and place the dough in the center,, spreading the sides of dough to touch the edges.

Cover with plastic wrap and allow to rise 4 hours.

Heat the oven to 450ºF.

Once risen the dough should fill the pan. Drizzle with additional oil and use your fingers to press holes down to the bottom of the pan but not through the dough.

Sprinkle with herbs and seasonings.

Place the chopped olives all over the top of the poked dough.

Place in the oven and turn down to 425ºF and bake 22-24 minutes or until golden.