Olive Rosemary Focaccia
User Reviews
5
Olive Rosemary Focaccia
Description
The recipe begins by activating active dry yeast in warm water with sugar until frothy, signaling fermentation. The dough is formed by combining flour, kosher salt, olive oil, and the yeast mixture, then kneaded until smooth and elastic. After an initial rise in a warm place, the dough is transferred to an oiled rimmed sheet pan where it is stretched to fill the pan and allowed to double in size during a second rise.
Before baking, the dough surface is dimpled by hand to create characteristic focaccia texture. Kalamata olives are incorporated into or arranged on top, and fresh rosemary leaves and sea salt are sprinkled to impart herbal fragrance and savory bursts. The bread is baked at a high temperature to develop a golden crust with a tender interior. Additional olive oil is drizzled before or after baking for moisture and flavor.
The focaccia is suitable for serving as a side bread, used for sandwiches, or enjoyed plain while fresh. The aromatic herbs and olive topping complement its mildly yeasty, olive oil-rich flavor.
Ingredients
- 2 1/2 teaspoons active dried yeast
- 1 3/4 cup water warm
- 2 teaspoons sugar
- 5 cups all-purpose flour
- 1 tablespoon kosher salt
- 2 tablespoons extra virgin olive oil quality
- 1 cup kalamata olives rinsed and drained, pitted; or black olives
- 1/4 cup extra virgin olive oil quality; plus more for drizzling
- rosemary leaves fresh, coarsely chopped, for topping
- rosemary sprigs a few tips, for topping garnish
- sea salt for topping (I recommend Maldon or fleur de sel, coarse
Instructions
- Combine the yeast, water and sugar in a bowl and let it sit in a warm place for about 15 minutes until frothy.
- In a stand mixer fitted with a dough hook, combine the flour, salt, olive oil and yeast mixture on low speed until the dough comes together, then increase to medium speed and continue to knead for another 5-7 minutes until the texture becomes smooth and soft. If the dough is too sticky add a little more flour.
- Remove the dough, spray the mixer bowl with olive oil, return the dough, cover the bowl loosely with plastic wrap and put it in a warm, draft-free place to rise for at least 1 hour or until doubled in size.
- Coat a standard 15 1/2 x 10 ½-inch rimmed sheet pan with the 1/4 cup of olive oil. Place the dough on the sheet pan, pulling and pressing it with your hands it to spread it across to fit the size of the pan. Cover loosely with plastic wrap and let the dough rise for another 60 minutes or until doubled in size. Towards the end, preheat the oven to 425 degrees F.
- Use your fingertips to press lots of deep dimples into the dough then drizzle generously with olive oil, letting the oil pool in the dimples. Place the olives throughout some of the dimples, sprinkle generously with rosemary leaves and a few rosemary sprig tips and some coarse salt.
- Bake on the middle shelf for 15-20 minutes or until the top is light golden brown. Let it cool for a couple of minutes before slicing into squares. Best served immediately while the crust warm and crispy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 1138mg | 47% |
| Potassium | 126mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 65IU | 1% |
| Calcium | 20mg | 2% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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