For a thinner, crispier focaccia, try using 3-10 inch rounds instead of two to bake up this recipe. It is so delicious.—Taste of Home Test Kitchen, Greendale, Wisconsin
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- 3 cups all-purpose flour
- 1 package (1/4 ounce) active dry yeast
- 1 teaspoon sugar
- 1 teaspoon dried rosemary, crushed, divided
- 3/4 teaspoon salt
- 1/8 teaspoon coarsely ground pepper
- 1 cup warm water (120° to 130°)
- 4 tablespoons olive oil, divided
- 1/3 cup sliced ripe olives
- 2 tablespoons yellow cornmeal
- 2 tablespoons grated Parmesan cheese
- Additional coarsely ground black pepper and rosemary
- In a large bowl, combine flour, yeast, sugar, 1/2 teaspoon rosemary, salt and pepper. Stir in warm water and 2 tablespoons oil. Turn out onto a lightly floured surface; knead 3 minutes. Add olives and remaining rosemary; knead 1 minute longer. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 45 minutes.
- Punch dough down and divide in half. Cover and let rest for 5 minutes. Sprinkle cornmeal on greased baking sheets. Roll each piece of dough into a 10-in. circle; place on baking sheets. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough.
- Brush dough with remaining oil. Sprinkle with cheese and additional pepper and rosemary. Bake at 375° for 25-30 minutes or until golden brown. Serve warm. Yield: 2 loaves (8 slices each).
Originally published as Rosemary Olive Focaccia in Birds & Blooms December/January 1997, p56
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