Rosemary, Black Olive, Focaccia
Source of Recipe
JANE
Rosemary, Black Olive, Focaccia
This is requested every year as the bread. For my former office?s Christmas party, the leftovers were spoken for, before the party. I double this for the staff luncheon.
1 package yeast
1 teaspoon sugar
1 3/4 cup water, divided
5 1/2 cups bread flour
1/2 cup olive oil, divided
2 cloves garlic, crushed
1/2 cup fresh rosemary, chopped
8 ounces black olives, chopped
In a small bowl, put the oil and garlic. Let steep for several hours.
Proof the yeast in 1/2 cup very warm water
Add the sugar to the warm water and yeast.
Measure flour into large bowl of heavy duty mixer.
Add salt, 3 tablespoons garlic oil, rosemary and proofed yeast.
Slowly add the 1 1/4 cup water.
Mix on low, until dough cleans the side to the bowl.
Turn to medium and mix for 7 minutes.
Remove from bowl, and knead in the olives, another 3 or 4 minutes.
Let rise until double in bulk.
Preheat oven to 400 F.
Grease a 14 inch deep dish pizza pan, and dust the bottom with corn meal.
Punch dough down.Place in pan, (you may have to let it rest for about 5 minutes in order to spread it out)
Let rise until double.
With fingers make indentations every 2 inches.
Brush with 2 tablespoons garlic oil, allowing some to stand in the indentations.
Bake 30 to 40 minutes or until it tests done.
Brush with remainder of garlic oil.
Serve warm or at room temperature
Split for sandwiches if desired.
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