Lo On The Go

View Original

[I MADE] ROSEMARY + OLIVE FOCACCIA

Country of origin: Italy

This dense bread is full of flavor with salty olives and fresh herbs. You can center an entire meal around this bread, by pairing it with a hearty soup or topping it with a rich tomato sauce and grilled veggies and/or meat for a pizza-like fare. 

Recipe inspired by Epicurious, with modifications in the below version

Servings: 8

Ingredients:

  • 2 Cups warm water
  • 2 tsp. dry yeast
  • 4 1/2 Cups all-propose flour
  • 2 tsp. salt
  • 4 Tbsp. olive oil 
  • 25-30 black and grine brine-cured olives, pitted and sliced 
  • 1 Tbsp. fresh rosemary, chopped
  • 3-4 ounces freshly grated parmesan

Directions:

  1. Pour two cups of warm water in a large bowl. Sprinkle dry yeast over the water, stir with a fork for about 30-45 seconds. Let stand until yeast fully dissolves, about 10 minutes.
  2. Add salt and 4 1/4 cups flour to yeast and water mixture. Blend all ingredients well—dough will be sticky. Knead dough on floured surface—using reserved 1/4 cup of flour—until smooth and elastic, adding more flour by the tablespoonfuls if dough is sticky.
  3. Form dough into one big ball. Add one tablespoon of oil to large bowl, add dough and turn to coat.
  4. Cover oiled dough with plastic wrap and let rise in warm area until doubled in size, about 90 minutes
  5. Punch down dough and knead into ball, then return to same bowl. Cover with plastic wrap and let rise in warm area until doubled again, about 45 minutes.
  6. Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes.
  7. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over raw dough. Let dough rise uncovered in warm area until puffy, about 25-30 minutes
  8. Preheat oven to 450°F+. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes.
  9. Remove bread from oven and sprinkle grated parmesan evenly across the top, place back into the oven for an additional 2-3 minutes
  10. Serve bread warm or at room temperature