Rosemary Olive Focaccia Recipes

FOCACCIA WITH OLIVES AND ROSEMARY

Steps:

• Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
• Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
• Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.
• Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.

BLACK OLIVE AND ROSEMARY FOCACCIA

Steps:

• Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
• Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
• Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.

ROSEMARY OLIVE FOCACCIA

Steps:

• In a large bowl, combine flour, yeast, sugar, 1/2 teaspoon rosemary, salt and pepper.
• Stir in hot water and 2 tablespoons olive oil; turn out onto lightly floured surface; knead 3 minutes.
• Add olives and remaining rosemary; knead for 1 minute.
• Place in a greased bowl, turning to grease top; cover and let rise until doubled about 45 minutes.
• Punch down; divide dough in half, cover and let rise 5 minutes.
• Sprinkle cornmeal on greased baking sheets.
• Roll each piece of dough into a 10-inch circle; place on baking sheets; cover and let rise until doubled, about 30 minutes.
• Press the handle of a wooden spoon into top of loaves 1/4-inch-deep indentations.
• Brush loaves with remaining olive oil, sprinkle with Parmesan cheese, pepper and rosemary.
• Bake at 375°F for 25 to 30 minutes or until golden brown, serve warm.

ROSEMARY & OLIVE FOCACCIA

Steps:

• Preheat the oven to 200C/400F/Gas 6 15 minutes before baking. Sift the flour, salt and sugar into a large bowl. Stir in the yeast and rosemary. Make a well in the cnetre.
• Pour in the warm water and the 3 tbsp oil and mix to a soft dough. Turn out on a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
• Pat the olives dry on kitchen paper, then gently knead into the dough. Put in an oiled bowl, cover with clingfilm and leave to rise in a warm place for 1 1/2 hours or until it has doubled in size.
• Turn out the dough and knead again for a minute or two. Divide in half and roll out each piece to a 25.5 cm circle.
• Transfer to oiled baking sheets, cover and leave to rise for 30 minutes.
• Using the fingertips make deep dimples all over the dough. Drizzle with the 3 tbsp oil and sprinkle with sea salt.
• Bake in the preheated oven for 20-25 minutes or until risen and golden. Cool on a wire rack and garnish with sprigs of rosemary. grind over a little black pepper before serving.