Black Olive and Rosemary Focaccia Popular Recipes

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Black Olive and Rosemary Focaccia

"A wonderful tasting change from pizza or a great facet dish to any meal. Full of flavor and scrumptious."

Ingredients :

Focaccia Dough
1 cup warm water (100 to 110 levels)
1 teaspoon white sugar
1 (.25 ounce) envelope fast rise yeast
2 tablespoons olive oil
1/4 cup minced clean rosemary
2 three/four cups bread flour or all-reason flour
1 teaspoon salt
half of cup pitted black olives
Topping
3 tablespoons olive oil
2 huge roma (plum) tomatoes, sliced
2 teaspoons minced garlic
2 tablespoons minced fresh rosemary
Salt and pepper
half of cup grated Parmesan or Romano cheese

Instructions :

Prep : 50M	Cook : 8M	Ready in : 1H5M

Stir collectively 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 gently floured floor, and knead until smooth and elastic, approximately 10 minutes. Gently knead inside the black olives throughout the previous couple of minutes of kneading. Place right into a gently oiled bowl, cowl with a towel, and let rise in a warm area till almost doubled in bulk, approximately half-hour.
Preheat oven to 400 tiers F (two hundred tiers 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 ultimate 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in a good layer. Sprinkle with grated cheese.
Bake in preheated oven till puffed and golden brown; 15 to 20 mins. Cut into squares and serve straight away.

Notes :

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