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Olive Focaccia

Source of Recipe

From "Taste of Home Ultimate Baking Book"


Recipe Introduction

"After adding my own special touches to a basic focaccia recipe—including sun-dried tomatoes, olives, and roasted sweet red peppers—the results were delectable. The flavorful chewy loaf makes a wonderful accompaniment to nearly any meal."

List of Ingredients

â—¦  1 â…› teaspoons active dry yeast
â—¦  ½ cup warm water (105° to 115° F)
â—¦  1 tablespoon sugar
â—¦  1 tablespoon Italian seasoning
â—¦  ¼ teaspoon salt
â—¦  ¼ teaspoon pepper
â—¦  1 â…“ to 1 â…” cups all-purpose flour
â—¦  2 tablespoons oil-packed sun-dried tomatoes, chopped
â—¦  2 tablespoons roasted sweet red peppers, drained and chopped
â—¦  2 tablespoons sliced ripe olives, drained
â—¦  5 Greek olives, sliced
â—¦  5 sliced green olives with pimientos, drained
â—¦  2 tablespoons minced fresh parsley
â—¦  1 tablespoon olive oil
â—¦  1 teaspoon kosher salt
â—¦  1 teaspoon shredded Parmesan cheese
â—¦  1 teaspoon shredded Romano cheese


Recipe

In a large bowl, dissolve yeast in warm water. Add the sugar, Italian seasoning, salt, pepper, and 1 cup flour. Beat until smooth. Stir in enough of the remaining flour to form a firm dough. Stir in the tomatoes, peppers, olives, and parsley.

Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 50 minutes.

Punch dough down. Shape into a 9-inch circle on a greased baking sheet. Cover and let rise in a warm place until doubled, about 25 minutes. With your fingertips, make several dimples over the top of the dough. Brush with oil. Sprinkle with kosher salt and cheeses.

Bake at 400° F until golden brown, 14 to 18 minutes.
Remove to a wire rack.

Makes 1 loaf
(8 wedges)