Focaccia with Olives and Rosemary

By mytastytreasures

Delicious focaccia, adapted from Bon Appetit.

Ingredients

• 2 cups warm water 105-115
• 2 teaspoons dry yeast (I used one
• whole package)
• 4 1/2 cups all purpose flour
• 2 teaspoons salt
• 3 tablespoons olive oil
• Kalamata or Grrek olives, pitted and
• halved or quartered
• 1 tablespoon chopped fresh rosemary (I
• used 2) or 1 1/2 teaspoons dried
• Red pepper flakes
• Sliced tomatoes
• Freshly grated Parmesan cheese
• Freshly ground black pepper
• Sea Salt

Details

Servings 8

Preparation

Step 1

Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.

Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well. Dough will be sticky. Knead dough on floured surface until smooth and elastic. Add more flour by the tablespoon full if too sticky. ( I used Kitchen Aid with dough hook attachment) About 10 minutes.Form dough into ball. Oil large bowl; add dough turning to coat. Cover with plastic wrap and let double in size in warm area, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area till doubled in size; about 45 minutes.

Coat a 15 x 10 inch baking sheet with parchment paper, then with 1 tablespoon of olive oil. Punch down dough and transfer to prepared sheet. Using fingertips press out dough to a 13 x 10 inch rectangle. Let dough rest 10 minutes and drizzle with 2 tablespoons olive oil. Sprinkle olives, rosemary and your choice of toppings and seasonings over dough. Let dough rise uncovered in warm area for 25 minutes until puffy.

Preheat oven to 475. Press fingertips all over dough, forming indentations. Bake breaduntil brown and crusty. About 20 minutes. Serve bread warm or at room temperature.