Rosemary Olive Focaccia Bread

Ingredients

  • 2 x 6 oz cans of California Black Ripe Olives (pitted), drained and cut in half
  • 1 3/4 cup warm water
  • 1 Tbsp. quick acting (instant) yeast
  • 3/4 tsp. sugar
  • 2 tsp. salt
  • 1/3 cup olive oil, plus more for drizzling
  • 4 1/2 - 5 cups all-purpose flour
  • 2 Tbsp. chopped rosemary
  • Coarse or flaked salt for topping
  • Freshly ground pepper

Directions

This recipe can be prepared by hand or with a stand mixer fitted with the dough hook attachment.

  1. In a large mixing bowl, combine warm water and sugar. Sprinkle yeast over the mixture and allow to sit for 5-8 minutes, or until yeast is active and foamy.
  2. Stir in olive oil.
  3. Stir in flour and salt, starting with 4 1/2 cups of flour. Mix until you cannot stir anymore by hand; if using a stand mixer, you can allow the dough hook to do this for you.
  4.  If kneading by hand, transfer dough onto a well-floured surface. If using a stand mixer, leave the dough in the bowl.  Knead by hand or allow the mixer to kneed until the dough is smooth and elastic, adding more flour until the dough no longer sticks to the counter or sides of the mixing bowl.
  5. Roll the dough on a well floured surface into a rectangle, approximately the size of a cookie sheet.