Olive Rosemary Focaccia Two Ways

Olive Rosemary Focaccia

Olive Rosemary Focaccia

Olive and Rosemary Focaccia #1 (based on Fleischmann’s Pizza Crust Yeast Recipe)

 

Yield: One Focaccia

The Ingredients

1 ¾ to 2 ¼ cups all purpose flour

1 envelope Fleischmann’s Pizza Crust Yeast

1 ½ tsp granulated sugar

¾ tsp kosher salt, plus more for sprinkling

2/3 cup very warm tap water (120˚F to 130˚F)

3 tbsp olive oil, plus more for sprinkling

2 tbsp sliced Picholine Olives

2 tsp fresh Rosemary

The Process

Pre-heat oven to 425˚F.

Prepare an 8” x 8” x 2” pan by greasing with enough Extra Virgin Olive Oil to leave a puddle of the oil in the bottom of the pan (approximately 2 to 3 tbsp.)

In the bowl of a stand mixer fitted with the dough hook, add 1 cup of the flour, plus the yeast, sugar, and salt. Add the water and oil, and mix together on medium-low speed until well blended, about 1 minute.

With the mixer still running, gradually add another ½ cup of flour until the dough forms a soft, sticky ball. Add additional flour, if needed, to form dough ball.

Continue to let the machine knead the dough, adding additional flour if needed, until the dough is smooth and elastic, about 4 minutes.

Transfer to prepared pan, and flip the dough until both sides are coated with oil. Using your fingertips, press the dough into the corners of the pan, making sure it is evenly distributed in the pan.

Sprinkle the dough with the Rosemary, approximately 2 to 3 tsp of Extra Virgin Olive Oil, and approximately 1 to 2 tsp of kosher salt.

Bake for 12 minutes, until top is browned.

 

Olive and Rosemary Focaccia #2 (based on my Pizza Recipe)

Yield: Two Focaccias

The Ingredients

1 ½ cups warm water

1 Envelope Active Dry Yeast

½ tsp of sugar, or honey

3 ½ cups type “00” or bread flour

1 tsp kosher salt, plus more for sprinkling

1 ½ tbsp Extra Virgin Olive Oil

4 tbsp sliced Picholine Olives

4 tsp fresh Rosemary

The Process:

Prepare two 8” x 8” x 2” pans by greasing with enough Extra Virgin Olive Oil to leave a puddle of the oil in the bottom of the pan (approximately 2 tbsp.)

In the bowl of a stand mixer, dissolve the yeast and sugar or honey in the warm water. “Proof” for about five minutes to make sure the yeast is active. You’re looking for just a little bit of foam to form on the surface of the liquid, and that familiar yeasty smell.

Add the flour to the water and yeast, and mix at low speed until combined using the mixer’s dough hook. When the flour has thoroughly combined with the water, add the salt. (Salt is more than just flavoring here: it buffers the yeast too. I add it late to give the yeast a good head start.)

Let the mixer continue kneading the dough for about 15 minutes. Take a peek every now and then. You may find it necessary to add a spoonful or two of flour. The idea is to have the dough gathered on the dough hook, not sticking to the side of the bowl.

The completed dough should be smooth and elastic, and only just slightly sticky, not unlike Silly Putty. Turn the dough out onto a floured board or countertop, and shape into a big happy dome.

Place the dough into a large bowl that has been generously coated with extra-virgin olive oil, making sure to completely coat the dough with the oil. Cover the bowl with plastic wrap or a slightly damp kitchen towel. Leave this to rise for about an hour and a half to two hours, until the dough is puffed and not quite twice the size.

Preheat your oven to as hot a temperature as it will go. 500 degrees is best.

Turn the dough out onto a board and shape into a ball. Divide into two pieces.

Dust each ball of dough with flour, and start pressing down with your fingertips working from the center out to the edges. Turn the dough over, flour again, and shape into an approximately 8-inch square. Transfer to the prepared pans, and flip the dough until both sides are coated with oil. Using your fingertips, press the dough into the corners of the pan, making sure it is evenly distributed in the pan.

Sprinkle the dough with the Rosemary, approximately 2 to 3 tsp of Extra Virgin Olive Oil, and approximately 1 to 2 tsp of kosher salt.

Bake for 12 minutes, until top is browned.

These recipes are discussed in my article, Life (As We Know It) May Never Be The Same.

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