Description
Olive rosemary focaccia is a real treat. Fragrant rosemary and salty olives lend a deep and rich flavor to this bread that can be enjoyed at anytime.
Ingredients
Units
- 7 tablespoons olive oil (plus more)
- 1 cup all-purpose flour (plus more)
- 3/4 cup whole wheat flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon sugar
- 1/2 teaspoon active dry yeast
- 2 tablespoons chopped fresh rosemary
- 1/2 cup chopped black olive
Instructions
- Lightly oil a large bowl; set aside.
- Combine the all-purpose and wheat flours, salt, sugar, yeast, 3 tablespoons oil, and 1/2 cup water in a bowl.
- Stir to combine until a dough forms into a ball.
- Lightly flour a work surface and knead dough until smooth, adding additional flour to prevent stickiness.
- Transfer dough to oiled bowl, cover, and rest for 1 hour.
- Brush a large rimmed baking sheet with 2 tablespoons oil.
- Stretch and press dough on the sheet into a rectangle slightly smaller than the sheet.
- Brush dough with remaining 2 tablespoons oil.
- Cover dough loosely with plastic wrap and set aside in a warm area until dough has almost doubled in size, 1 1/2 to 2 hours.
- Preheat oven to 450°F.
- Remove plastic wrap and dimple dough with your fingertips.
- Scatter rosemary and olives over dough.
- Bake focaccia until golden brown, 10 to 15 minutes.
- Let cool to room temperature before cutting into slices.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Pane