Introduction: Focaccia With Manzanilla Olives
You can use black olives, stuffed olives, sliced olives, etc.
Step 1: Method
5 c flour
1 2/3 c lukewarm water
2 tsp active dry yeast
1 tsp sugar
2 tsp salt
3 tbsp oil (olive is the best)
1 tbsp dried rosemary
1 small onion, chopped or sliced
Paprika powder or cayenne powder for sprinkling
a pinch of sage, a pinch of ground black pepper, and a pinch of Italian herb seasoning (all of these are optional)
1-2 tbsp oil for brushing bowl
Olives as needed
Preheat oven to 425 F
Into lukewarm water, dissolve sugar, then sprinkle with yeast. Let stand to bloom for 10 mins
Mix flour and salt in a bowl, make a well in the center and pour bloomed yeast followed with 3 tbsp oil, mix with wooden spoon, and knead.
Cover and let rest until doubled in size, not forgetting to brush the inside of the bowl with the oil, so dough won't stick
Punch down dough and knead in onion and spices. Pat flat dough onto pizza pan and let it rise again for 20 mins
Press olives here and there and bake focaccia for 20 minutes
Take out focaccia from oven, sprinkle with cayenne/paprika, slice and serve right away
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