Rosemary Focaccia with Olives

Rosemary Focaccia with Olives

 

Rosemary Focaccia with Olives

This adaptable recipe can be infused with many delectable ingredients to make an irresistibly spongy Focaccia—an excellent nibbling and dipping choice for the whole family!
Prep Time20 mins
Cook Time20 mins
Proof Time1 hr 30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Italian
Keyword: Focaccia
Servings: 8

Ingredients

  • 1 pound Russet potato
  • 2.5 cups bread flour
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 teaspoon salt
  • 1 cup warm water, 105°F to 115°F
  • 0.25 cup sugar
  • 2 teaspoons instant dried yeast or "quick rise"
  • 4 tablespoons extra-virgin olive oil
  • 12 medium oil-cured black olives, pitted and halved
  • 0.5 teaspoon coarse sea salt

Instructions

  • Preheat oven to 225ºC / 450ºF.
  • Bake the potato: Pierce potato several times with fork. Place on a baking sheet and bake for about 45 minutes to an hour, or until cooked. Cut in half and, while hot, scoop flesh into small bowl; mash well. Measure 2/3 cup (packed) mashed potato and allow to cool.
  • Make the dough: In a bowl, combine 1 cup warm water, sugar and yeast. Let stand at room temperature until foamy, about 5 minutes. Combine 2 1/2 cups flour, half tablespoon of rosemary and 1 teaspoon salt in a stand mixer with the hook attachment. Blend for a few seconds, then add potato and continue blending for 1 minute.
  • Stir 3 tablespoons of olive oil into yeast mixture. With processor running, pour yeast mixture into flour mixture. Process until smooth, about 1 minute. The dough should be soft and slightly sticky.
  • Scrape dough out onto lightly floured surface. Knead until dough feels silky, sprinkling with more flour as needed, about 1 minute. Place dough in large oiled bowl; turn to coat. Cover with towel; let rise in warm area until doubled in volume, about 1 hour.
  • Form the Focaccia: Position rack in center of oven. Brush large baking sheet with some of the remaining olive oil and punch down to stretch the dough. Press dough all over with fingertips to dimple. Brush with remaining olive oil. Press olive halves, cut side down, into dough. Sprinkle with sea salt. Let rise until just puffy, about 20 minutes.
  • Bake: Bake until golden, about 20 minutes. Serve warm or at room temperature.

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