Olive And Rosemary Focaccia

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 cup warm water (100-110 degrees f)
• 2 teaspoons sugar
• 3 teaspoons dry yeast (1 .25-ounce package dry yeast will work fine instead of 3 teaspoons)
• 2 -3 tablespoons olive oil
• 1/4 cup fresh rosemary (minced or finely chopped)
• 2 3/4 cups flour (use all purpose or bread flour or a mix of both)
• 1 teaspoon salt
• 1/2 cup pitted black olives, coarsely chopped
• 3 -4 tablespoons olive oil
• 2 large firm plum tomatoes
• 2 teaspoons minced fresh garlic
• 2 tablespoons minced fresh rosemary
• 1/2 teaspoon kosher salt (or to taste)
• fresh ground black pepper (to taste)
• 1/2 cup grated parmesan cheese (can use more)

Recipe

• 1 for the focaccia; in a small bowl stir the warm water together with the yeast and 2 teaspoons sugar; let stand until foamy (about 8-10 minutes, if your water/yeast mixture does not foam then discard and make again).
• 2 place the kneader hook onto stand mixer.
• 3 in the stainless steel mixing bowl place the flour, 2 tablespoons olive oil, 1/4 cup chopped rosemary and salt.
• 4 add in the proofed yeast mixture and knead until smooth and elastic (about 8 minutes)adjusting the dough with a small amount of water or flour if needed).
• 5 gently knead in the chopped black olives the last few minutes of kneading.
• 6 place the dough onto a very lightly floured surface; cover with a clean tea towel and allow the dough to rest for 5 minutes.
• 7 gather up dough and shape into a ball.
• 8 place into a large greased glass bowl.
• 9 cover with plastic wrap and allow to rise in a warm place for about 35 minutes or until almost doubled.
• 10 set oven to 400°f.
• 11 grease a baking sheet.
• 12 punch down the dough and place in the middle of the baking sheet; cover and allow to rest for 5 minutes.
• 13 using hands spread the dough onto the baking sheet.
• 14 brush the top with 1-2 tablespoons olive oil.
• 15 in a bowl toss the chopped tomatoes with fresh garlic, 2-3 tablespoons olive oil, 2 tablespoons minced fresh rosemary, kosher salt and black pepper.
• 16 spread the mixture onto the crust.
• 17 sprinkle with parmesan cheese.
• 18 bake bottom oven rack for about 20 minutes or until golden.
• 19 slice then serve immediately.