FRIDAY LOCAL LUNCH RECIPES

January 2, 2009

 

Focaccia with Olives and Rosemary

 

2 cups warm water (105°F; to 115°F;)

2 teaspoons dry yeast

4 1/2 cups (about) all purpose flour

2 teaspoons salt

3 tablespoons olive oil

24 black or green brine-cured olives (such as Kalamata or Greek),pitted, halved

1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried

 

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, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, 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 until doubled, about 45 minutes or less.

 

Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.

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

 

Todd's Notes:

I didn’t add the olives to this particular batch…. The herb/oil topping I used was

¼ cup olive oil

2 cloves garlic – chopped

2 tbs thyme

1 tbs chopped rosemary

After you press the bread out and dimple it with your fingers, drizzle or spoon the topping over it making sure you get the holes filled with the herb mix!!

 

[Trouts' Kitchen Home Page]