Rosemary, Black Olive And Sea Salt Focaccia
1 3/4 cup warm water
2-1/4 teaspoons active dry yeast
1 tablespoon sugar
5 cups all-purpose flour, plus more for kneading
1 tablespoon kosher salt
3/4 cup extra virgin olive oil, divided, plus more for drizzling
3/4 teaspoon flaky sea salt
3/4 tablespoon fresh rosemary, sprigs removed, finely chopped
1 16-ounce can pitted black olives, cut in half lengthwise
In a small bowl, add the warm water, yeast and sugar, stir to dissolve and let sit about 10 minutes, until the mixture is foamy.
In the bowl of a kitchen mixer, such as a KitchenAid, fitted with a dough hook, add the flour and 1 tablespoon of kosher salt. Mix on low until combined.
Add the yeast-water mixture and 1/2 cup of olive oil, mix on low until the dough comes together. Turn the speed up to medium knead for about 5 minutes, until the dough looks begins to look smooth and soft.
Transfer the dough to a clean, lightly floured work surface. Using your hands, gently knead the dough briefly until the dough comes together into a smooth ball.
Wipe out the mixer bowl and coat the inside of the bowl with about teaspoon of olive oil. Return the dough to the bowl, turning it twice so that both the top and bottom of dough are lightly coated in oil. Cover the bowl with plastic wrap and place in a warm, place until the dough has doubled in size, about 1 1/2-2 hours.
Coat a baking sheet with 1/4 cup of olive oil (this is critical to making the focaccia crispy). Place the dough on the prepared baking sheet and begin pressing it out with your hands to fit the size of the pan. Flip the dough over a few times to coat both sides with olive oil. Do your best to stretch the dough to fit the entire pan. Once the dough is stretched, use your fingers to make impressions 3/4’s of the way through the dough. Cover the pan with plastic wrap and place in the warm and allow the dough to puff up and rise again, about 1 hour.
Preheat the oven to 425 degrees F. Set the oven rack to the middle position.
When the dough has risen, sprinkle the top of the focaccia with 3/4 teaspoon flaky sea salt and chopped rosemary. Scatter the olives all over and then lightly drizzle an additional 1-2 teaspoons olive oil on top of the focaccia. Bake, rotating the pan once, until golden brown, about 20 minutes.
Remove the focaccia from the oven and let it cool in the pan for about 15 minutes before slicing. Drizzle with additional olive oil if desired.
An easy, foolproof recipe for a classic Italian favorite: rosemary Focaccia with black olives and flaky sea salt. A must try for all bread lovers.
bread Italian focaccia bread, focaccia
Tuesday, March 26, 2019 - 4:28pm