Focaccia with Olives and Rosemary
Baking and Desserts • Italian
Description
Focaccia with Olives and Rosemary
Ingredients
- Water 2 glasses
- Wheat Flour 4½ glasses
- Salt 2 spoons
- Dry yeast 2 spoons
- Olive Oil 3 spoons
- Pitted olives 25 pieces
- Fresh Rose Hips 1 tablespoon
Step-by-Step Guide
Step 1
Pour 2 cups of warm water into a bowl and add the yeast. Stir well and let it sit for 10 minutes.
Step 2
Add 4.25 cups of flour and salt, and knead the dough well. Place the dough on a floured surface and, lightly dusting with flour, knead for another 10 minutes. Shape the dough into a ball and place it in an oiled bowl, turning it to coat with oil. Cover with plastic wrap and let it rise for 1.5 hours. Punch down the dough, reshape it into a ball, and return it to the same bowl. Cover with plastic wrap and let it rest in a warm place for about 45 minutes, until it has risen.
Step 3
Grease a 25x40 cm baking tray with 1 tablespoon of olive oil, punch down the dough and transfer it to the tray. Spread it out with your hands to a slightly smaller size, and let it rest for 10 minutes.
Step 4
Brush the top with 2 tablespoons of olive oil. Insert the halved olives and sprinkle with chopped rosemary. Let the focaccia rest in a warm place for 25 minutes.
Step 5
Preheat the oven to 480°F.
Step 6
Using your finger, poke the dough several times and bake until golden brown and crispy, about 20-25 minutes. Serve warm.
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