Green Olive Focaccia
Green Olive Focaccia will transport you to the fragrant olive groves of the Tuscan countryside from the comfort of your own kitchen.
Servings 12
Ingredients
- 2 cups warm water 105 - 115 degrees Farenheit
- 1 envelope quick rise yeast
- 4 1/2 cups bread flour plus more for dusting
- 2 tsp salt
- 4 tbsp HemisFares 100% Sicilian Extra Virgin Olive Oil
- 24 green brine cured olives pitted
Instructions
- 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 with 1 tablespoons of olive oil; add dough, turning to coat. Cover with plastic wrap or a clean towel and let rise in warm area until doubled, about 1 1/2 hours.
- Coat 15x10-inch baking sheet with 1 tablespoon olive oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes.
- Drizzle 2 tablespoons oil over dough. Sprinkle olives evenly over the dough. Let the 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.