Rosemary and Olive Focaccia
Author: 
 
Recipe Name: Rosemary and Olive Focaccia Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 8 servings
Ingredients
  • 3 cups all-purpose flour
  • 1½ teaspoons instant yeast
  • 1½ teaspoons sugar
  • 1⅔ cups room-temperature water
  • 2 teaspoons salt, divided
  • 4 tablespoons olive oil, divided
  • ⅔ cup sliced black olives
  • 1 tablespoon finely minced fresh rosemary
Instructions
  1. Place the flour, yeast and sugar in the bowl of a stand mixer and mix well. Add the water and mix with the paddle attachment at low speed for 3 minutes, stopping halfway through to scrape down the sides. Let the dough rest in the bowl for 10 minutes.
  2. Add 1½ teaspoons of the salt and mix on low speed for 30 seconds. Increase the speed to medium-high and knead (mix) for 8 minutes. The dough will be very wet.
  3. Pour 2 tablespoons of the olive oil into a large bowl. Use a pastry brush to evenly coat the sides of the bowl. Transfer the dough to the oiled bowl. Use your hands to flip the dough in order to evenly coat with the oil. Cover the bowl with plastic wrap and allow it to sit undisturbed for 2 to 2½ hours or until it is bubbly and has nearly tripled in size.
  4. While the dough is rising, make sure the oven rack is in the middle of the oven. Coat the inside bottom and sides of a 13-by-9-inch baking pan with cooking spray. Add the remaining 2 tablespoons of oil to the pan. Spread evenly with a pastry brush. Ten minutes before the rising is complete, preheat the oven to 450 degrees.
  5. Transfer the dough to the prepared baking sheet. Use your fingers to gently pat out the dough to the corners of the pan. If the dough snaps back, cover it with plastic wrap and let it rest another 10 minutes before pressing again.
  6. Allow the dough to rest for 10 minutes. Use a fork to lightly poke the surface of the dough all over about 20 times. Sprinkle evenly with the olives, rosemary and remaining salt. Bake for 20–22 minutes or until the focaccia is golden-brown. Cool on a wire rack in the pan for 15 minutes. Transfer to a cutting board and cut into pieces.
  7. Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/remember-rosemary/