Easiest Way to Prepare Award-winning Olive and Rosemary Focaccia

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, olive and rosemary focaccia. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Olive and Rosemary Focaccia is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Olive and Rosemary Focaccia is something which I’ve loved my entire life. They are nice and they look fantastic.

Focaccia with Olives and Rosemary This recipe was inspired by one from olive oil expert Lidia Colavita. Sprinkle the dough with the onions, olives and rosemary and drizzle generously with oil. Other toppings that work brilliantly are halved cherry tomatoes, sun-dried tomatoes, anchovies and cheeses that hold their shape after baking, such as goat's cheese and feta. Gently knead in the black olives during the last few minutes of kneading.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook olive and rosemary focaccia using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Olive and Rosemary Focaccia:

1. Make ready 800 grams plain flour
2. Take 1 envelope instant dried yeast (7g)
3. Take 1 1/2 tsp sea salt
4. Get 500 ml water
5. Prepare 3 tbsp olive oil
6. Make ready 1 few sprigs of fresh rosemary
7. Prepare 2 tsp coarse salt

Rosemary, roasted garlic, olive oil, and sea salt infuse this focaccia bread with rich, savory flavor. A full of flavour focaccia that's super easy to make. Black olives and rosemary are studded throughout the dough, which is then topped with tomatoes, garlic and cheese before being baked. A yummy side to a hot bowl of minestrone or tomato soup.

Instructions to make Olive and Rosemary Focaccia:

1. Put flour in a big bowl and put the yeast on one side and the salt on the opposite side of the bowl (salt "kills" the yeast). Pour in the olive oil and water warmed to body temperature
2. Tip the mixture on a well floured table and knead for 10 min, adding flour if the dough sticks (but keep in mind that adding too much flour will yield in a tough and chewy bread)
3. Put the dough in an oiled bowl and let it rise in a warm place for 1h30, covered with a kitchen towel
4. Dough should have doubled in size by now. Punch back the dough and put it in a big greased baking pan (or two smaller pans), flatten it with your hands, cover with the towel and leave to rise for 30 min in a warm room
5. Then, press the risen dough with your fingertips and add halved olives, coarse salt and fresh rosemary on top. Drizzle with additional olive oil
6. Bake for 40 min in a 180°C oven. Then brush again with olive oil and leave to cool. Enjoy :)

Black olives and rosemary are studded throughout the dough, which is then topped with tomatoes, garlic and cheese before being baked. A yummy side to a hot bowl of minestrone or tomato soup. Recipe courtesy of Valerie Bertinelli Show: Valerie's Home Cooking Episode: Happy Birthday, John! Olive and Rosemary Focaccia -Italian flat bread topped with herbs, olives, sundried tomatos and pickled jalapenos. Focaccia is a very popular and Traditional Italian flat bread.

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