Black Olive Focaccia Bread Recipe

Ingredients 1 cup warm water 100 to 110 degrees 1 teaspoon white sugar 1 25 ounce envelope rapid rise yeast 2 tablespoons olive oil cup minced fresh rosemary 2 cups bread flour or all purpose flour 1 teaspoon salt cup pitted black olives. 24 calamata style black olives pitted. Place in a large oiled bowl cover with a towel and rest in a warm place until the dough doubles about 1 hour.

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Coarse sea salt and freshly ground pepper.

Black olive focaccia bread recipe. Remove dough from bowl and place on a lightly floured surface. Pour 3 tbsp olive oil into a baking sheet and transfer the dough to the pan. 1 cup warm water. To make focaccia blot olives with a paper towel to remove excess moisture.

How to cook black olive focaccia place the fresh yeast in a small bowl. Place a flat pan of hot water on the shelf below the bread. Ingredients 3 tablespoons olive oil 24 black or green brine cured olives such as kalamata or greek pitted halved 1 tablespoon chopped fresh rosemary or 1 1 2 teaspoons dried. 1 tablespoon chopped thyme.

Sprinkle with the rosemary black olives and the cheese. 3 cups all purpose or bread flour. Cool 15 minutes then cut into squares and enjoy. Place chopped olives on top of the dough then very gently knead the olives into the dough.

Place chopped olives on top of the dough then very gently knead the olives into the dough. Mix with a fork to dissolve it. 4 tablespoons olive oil. To make focaccia blot olives with a paper towel to remove excess moisture.

Add the rest of the flour salt olive oil pepper thyme and olives and mix well until dough begins to form a ball. Continue kneading for a few minutes until the dough is smooth and elastic. Sprinkle a few unchopped rosemary leaves the final 1 3 of the olives and the parmesan cheese over the top. Drizzle about the olive oil over the top of the dough and sprinkle with a teaspoon of sea salt.

Remove dough from bowl and place on a lightly floured surface. Bake for about 20 to 25 minutes until golden brown. Let rise until doubled 20 to 25 minutes. Add sugar and pour the water over it.

Using your fingertips make deep depressions or dimples into the dough. Place in a cold oven on the center shelf.