Saffron Focaccia - cooking recipe

Ingredients

Bread
1 pinch saffron thread
2/3 cup boiling water
2 cups unbleached flour
1/2 teaspoon salt
1 1/2 teaspoons active dry yeast
1 tablespoon olive oil
Topping
2 garlic cloves, thinly sliced
1/2 medium red onion, cut into crescent shaped thin slices
fresh rosemary sprig
12 imported black olives, pitted and coarsely chopped
1 tablespoon olive oil

Preparation

Place the saffron threads in a heatproof container. Pour the boiling water over the strands and let infuse until lukewarm.
While the saffron is infusing, place the flour, salt, yeast and olive oil in a food processor. Turn machine on and gradually add the saffron and its soaking liquid. Process until the dough forms a ball.
Turn the dough out onto a floured board and knead 10-15 minutes. Place in a bowl, cover and allow to rise until doubled in size, approximately 30-40 minutes.
Punch down the dough and roll into an oval shape about 1/2\" thick. (The shape does not have to be perfect.) Place the dough on a greased aluminum baking sheet and allow to rise for 30 minutes.
Preheat oven to 400 degrees. Using your fingertips, press indentations over the surface of the bread.
Brush lightly with olive oil, cover with the topping ingredients, and lightly drizzle a small amount olive oil on top.
Bake 25 minutes or until the loaf sounds hollow when tapped on the base.
Let cool on a wire rack.