Black Olive And Rosemary Focaccia - cooking recipe

Ingredients
    Focaccia Dough
    1 cup warm water (100 to 110 degrees)
    1 teaspoon white sugar
    1 (.25 ounce) envelope rapid rise yeast
    2 tablespoons olive oil
    1/4 cup minced fresh rosemary
    2 3/4 cups bread flour or all-purpose flour
    1 teaspoon salt
    1/2 cup pitted black olives
    Topping
    3 tablespoons olive oil
    2 large roma (plum) tomatoes, sliced
    2 teaspoons minced garlic
    2 tablespoons minced fresh rosemary
    Salt and pepper
    1/2 cup grated Parmesan or Romano cheese
Preparation
    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.

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