Focaccia Bread with Roasted Garlic and Olives
User Reviews
5.0
6 reviews
Excellent
Focaccia Bread with Roasted Garlic and Olives
Report
This tender and soft, impressive yet rustic focaccia bread with roasted garlic and olives has a rich olive oil flavor and makes a wonderful addition to any meal!
Share:
Ingredients
- 1/4 cup hot water
- 1 packet dry active yeast
- 2 teaspoon honey
- 1 1/2 cup cold water
- 3 tablespoons olive oil + extra for the bowl and pan
- 1 1/2 teaspoons sea salt
- 2 tablespoons roasted garlic smashed
- 4 cups all-purpose flour
- 2/3 cups pitted kalamata olives
- salt and pepper
Add to Shopping List
Instructions
- Pour the hot water and honey into the bowl of your electric mixer. Swirl the bowl around until the honey has dissolved and the water is just lukewarm. Add one package of dry active yeast and swirl around. Allow the yeast to foam for 10 minutes or so. Then add the cold water, 3 tablespoons oil, salt, and smashed roasted garlic. Using the bread hook attachment, turn the mixer on low and slowly add the flour. “Knead” on low for about 10 minutes.
- Pull the dough away from the sides and rub the bowl down with oil. Cover the bowl with plastic wrap and allow the dough to rise for 1 1/2 to 2 hours. Remove the plastic wrap and turn the mixer back on for 30 seconds.
- Thoroughly oil a 9x13 or 11x15 rimmed baking dish. Press to dough to the edges, don’t be afraid to let your fingers puncture the dough—this will created the bumpy, rustic texture of traditional focaccia bread.
- Once the dough is spread out, poke deep cavities in the dough and place an olive in each hole. Push the olives down far, otherwise they might pop out when the dough rises. Drizzle the top with more olive oil and sprinkle with sea salt and pepper. Cover the dough with a clean damp towel. Allow the dough to rise again for at least 1 hour.
- Preheat the oven to 400 degrees F. Bake for 35-45 minutes, until the top is golden-brown. (If you used a 11x15 dish, it might be more like 30-35 minutes.)
Notes
- You can make a huge flat loaf in an 11 X 15 inch baking dish, a slightly taller than average 9 X 13 loaf, or press it out free-form on a baking sheet.
- You can leave the focaccia in the baking dish or turn it out for easy cutting.
- You can leave the focaccia in the baking dish or turn it out for easy cutting.
- Wrap the bread tightly in plastic wrap or store in an airtight container for maximum freshness. It will keep well for 1-2 days at room temperature, and up to 3 days in the refrigerator.
- Focaccia bread will keep well for up to a month or so in the freezer! Wrap the bread in layers of plastic wrap and aluminum foil, then store in a plastic zipper bag before freezing.
Nutrition Information
Show Details
Serving
1piece
Calories
201kcal
(10%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
411mg
(17%)
Potassium
59mg
(2%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
30IU
(1%)
Vitamin C
0.4mg
(0%)
Calcium
14mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 201kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 411mg | 17% |
| Potassium | 59mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
