FOCACCIA WITH OLIVES AND ROSEMARY RECIPE | EPICURIOUS
Provided by: EPICURIOUS.COM
Yield: Serves 8
|2 cups warm water (105°F; to 115°F;)|
|2 teaspoons dry yeast|
|4 1/2 cups (about) all purpose flour|
|2 teaspoons salt|
|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|
- 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 15×10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13×10-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 RECIPE | ALLRECIPES
Provided by: Cheryl Leiser Harding
Categories: Flat Bread
Total time: 1 hours 5 minutes
Prep time: 50 minutes
Cook time: 15 minutes
Yield: 1 focaccia
|1 cup warm water (100 to 110 degrees)|
|1 teaspoon white sugar|
|1 (.25 ounce) envelope rapid rise yeast|
|2 tablespoons olive oil|
|¼ cup minced fresh rosemary|
|2 ¾ cups bread flour or all-purpose flour|
|1 teaspoon salt|
|½ cup pitted black olives|
|3 tablespoons olive oil|
|2 large roma (plum) tomatoes, sliced|
|2 teaspoons minced garlic|
|2 tablespoons minced fresh rosemary|
|Salt and pepper|
|½ cup grated Parmesan or Romano cheese|
- 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.
Calories 116.9 calories, CarbohydrateContent 2.8 g, CholesterolContent 4.4 mg, FatContent 11 g, FiberContent 0.9 g, ProteinContent 2.6 g, SaturatedFatContent 2.2 g, SodiumContent 446.7 mg, SugarContent 1 g
OLIVE AND ROSEMARY FOCACCIA RECIPE | VALERIE BERTINELLI | FOOD …
Provided by: Valerie Bertinelli
Total time: 3 hours 45 minutes
Cook time: 20 minutes
Yield: 6 to 8 servings
|2 tablespoons olive oil, plus more for drizzling|
|1 teaspoon sugar|
|One 1/4-ounce packet instant yeast|
|3 1/2 cups bread flour|
|1 cup all-purpose flour|
|1 teaspoon kosher salt|
|1 tablespoon chopped fresh rosemary, plus more for sprinkling|
|1 small yellow onion, quartered and sliced|
|One 5.3-ounce jar pitted green olives, drained|
|1 teaspoon sea salt flakes|
- Line a sheet tray with parchment paper and grease with a thin layer of olive oil.
- Place sugar and 1 1/2 cups water into the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the top. Let the mixture stand for 10 minutes to activate the yeast.
- Combine the bread flour, all-purpose flour, salt and the tablespoon rosemary in a large bowl. Add to the mixer along with the oil. Knead the dough on medium speed until it forms a smooth, supple ball that is not sticky to the touch, about 5 minutes. Turn the dough out on the prepared sheet tray, drizzle with olive oil and cover with a bowl or clean kitchen towel. Allow to rise until it doubles in size, about 2 hours.
- Using oiled fingertips, gently press the dough out onto the sheet tray, making dimpled indentations all over the dough. Cover with a towel and allow to rise again for another 45 minutes.
- Preheat the oven to 425 degrees F.
- Sprinkle the dough with the onions, olives and rosemary and drizzle generously with oil. Bake the focaccia until it is puffed and golden brown, 20 to 25 minutes. Drizzle with additional olive oil and sprinkle with sea salt flakes before serving.
Provided by: THEPIONEERWOMAN.COM
Categories: baking,main dish
Total time: 45 minutes
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 16 servings
|1 1/2 tsp. Active Dry Yeast|
|1 1/2 c. Warm Water|
|4 c. All-purpose Flour|
|1 tsp. Kosher Salt|
|1/3 c. Olive Oil|
|1 c. Olives (any Variety Or Combination), Roughly Chopped|
|Olive Oil, For Drizzling|
|Kosher Salt, For Sprinkling|
- Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.Warm a non-metal mixing bowl in the microwave until warm. Coat it with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. To make focaccia, blot olives with a paper towel to remove excess moisture.Remove dough from bowl and place on a lightly floured surface. Place chopped olives on top of the dough, then very gently knead the olives into the dough. (Don’t overknead!) Divide dough in half and roll each half into a large, thin oval/rectangle. Place on separate sheet pans (or cookie sheets) drizzled with olive oil. Drizzle more olive oil on top of the ovals, then cover each one with plastic wrap. Put in a draft-free/warm place for one hour. Preheat oven to 400 degrees.Remove the plastic wrap (dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle surface with olive oil and sprinkle with kosher salt. Bake for 30 to 40 minutes, or until focaccia is golden brown.Cut into pieces with a pizza wheel or sharp knife. Serve immediately.
HOW TO MAKE FOCACCIA BREAD
Provided by: admin
Prep time: 10 minutes
Cook time: 40 minutes
|3 &3/4 cups Bread Flour|
|8-10 tablespoons extra Virgin olive oil plus more for drizzling|
|1 tablespoon active dry yeast|
|1 teaspoon honey or sugar|
|2 cups warm water|
|1 teaspoon salt plus more for topping (I used flakey salt)|
|5 sliced garlic cloves (optional : you can top the bread with anything you like)|
|sliced red onion|
|2 spings fresh rosemary|
- In a large bowl, pour 1/3 cup of warm water, honey, and yeast. Wait 5 minutes until the the mixture froths. This step is optional to check if the yeast is alive.
- Next, add 1 tablespoon of olive oil, the remaining water, salt and mix with a wooden spoon. Add the flour and mix with a wooden spoon.
- Mix the dough until you form a semi smooth ball. The dough will be sticky so do not worry. Depending on the brand and type of flour, you made need to add additional 3-4 tablespoons of water or flour. Note: You are looking for a semi sticky dough that you can form into a dough ball.
- First Rise – Same Day : Coat a large bowl with olive oil, place the dough and cover with a large plate or tea towel and set aside in a warm place for at least 5-6 hours. Overnight: Proofing for 9-14 hours overnight in the fridge is better because of the slower fermentation. This process yields a better focaccia texture and taste. I like to make the dough the night before and place it the fridge to rise for anywhere between 9-14 hours.
- Second Rise: Coat a large rectangle or round baking pan with 4 tablespoons of olive oil ( maybe even more depending on the size of the pan. Be generous with the olive oil) and lightly spread the dough. Do not try to spread the dough to all the corners of the pan. I lightly spread the dough and cover the pan and place in a warm place to rise again for about 2-4 hours. The dough will rise and spread.
- After 2-4 hours, using your fingers, imprint your fingers throughout the dough to create indents. Top the dough with any kind of toppings – garlic, red onion, rosemary etc. Make sure to drizzle some olive oil and flakey sea salt before and after you bake the bread.
- Preheat oven 450 F
- Place the pan in the oven on the middle rack for 30-45 minutes or until the edges and top is golden.
- Let the bread cool completely before cutting into it. Enjoy the focaccia bread with soup or on its own.