Time 1h5m Yield 8 Number Of Ingredients 14 Steps:
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.
Yield Serves 8 Number Of Ingredients 7 Steps:
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 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. 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.
Time 1h20m Yield 4 Number Of Ingredients 7 Steps:
Combine 5 tablespoons warm water, yeast, and sugar in a large bowl. Let stand until creamy, about 10 minutes. Add flour and 1/4 teaspoon salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and mixture has pulled together into a dough. Turn out onto a lightly floured surface and knead until springy, 4 to 6 minutes. Lightly oil a large bowl. Place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes. Preheat the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet. Deflate dough and turn out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet. Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste. Bake in the preheated oven to desired crispness, about 10 minutes for light and fluffy or 20 minutes for crunchier and darker on the outside.
Number Of Ingredients 8 Steps:
In a large bowl, stir together water, yeast, olive oil, and honey. Let rest for 5 minutes. Add flour, salt, and herbs and stir with a rubber spatula or wooden spoon until completely combined and no flour streaks remain. Cover bowl with plastic wrap and let rest on your countertop for 12-14 hours, until doubled in volume. Spread 2-3 tablespoons of olive oil over the surface of a rimmed 12x18" baking sheet. Turn dough out onto the baking sheet and gently stretch the dough towards to the edges of the pan. To do this without tearing the dough, reach hands underneath and gently pull it towards the outside. At this point, it will probably shrink back a bit, but that’s okay. Drizzle it olive oil and cover with plastic wrap. Let it rest for 30 minutes. After 30 minutes, use your fingers to dimple the entire surface of the dough. Stir together warm water and salt and then pour brine over the top of the dimpled dough. Cover again and proof for another 45 minutes. It will seem like a mistake, but trust me here, About 30 minutes into your final proof, preheat your oven to 450° F. When the oven is hot and the dough is proofed, remove cover, sprinkle with flaky salt. Bake for 25-30 minutes until golden brown. Make sure to check that the bottom of the dough is crisp and browned. Remove focaccia from oven and immediately drizzle with more olive oil. Let rest for about 5 minutes and then use a metal spatula to loosen from pan. Enjoy warm with butter or olive oil and more flaky salt.
More about “focaccia bread herbed with black olive fresh rosemary recipes”
Time 45m Yield 1 loaf Number Of Ingredients 12 Steps:
Cover potato with cold water in medium saucepan. Simmer until potato is tender. Drain, reserving cooking liquid. Mash potato. Meanwhile, sprinkle yeast over 1/2 cup warm (NOT HOT) potato water with dissolved 1 tablespoon sugar in small bowl, mix together. Let stand until the yeast begins to act, about 5 minutes. Add 2 tablespoons of the oil to the yeast mixture. In a food processor add together the flours, potato and salt. Pulse 4 times. With the machine running slowly pour through feed tube the yeast mixture. Adding rest of water to make a ball of dough in the machine. (Be careful not to over add the water) Use only enough water so the dough comes into a ball and away from sides of bowl. Knead for 1 minute in food processor. Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes. Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. Pour the remaining 1-1/2 teaspoons oil over the top of the dough. Use your knuckle to dimple the dough at 1-1/2 inch intervals. Sprinkle with the rosemary, black olives and the cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes. Sprinkle with salt to taste. Turn on the oven to 375°F. Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack. Serve warm.
