Olive and Rosemary Focaccia

All this cold weather that has been happening makes it the perfect time to bake some bread! Seems logical right? It is cold outside so make it warm inside. The wonderful thing about #bread is that you can enjoy it as is or with soup, stew or along side a salad. My favourite to dip it in fresh made tomato sauce or to wipe up my sauce ladened plate!







These lazy feeling days bread is a #comfort food that also is perfect to nibble on with your small bites or cheese or some charcuterie so I thought I would share this Olive and Rosemary #Focaccia recipe with you to make for any of the above!
This soft textured bread is also perfect to create a loaf of sandwich bread or small buns. If you are not a fan of olives please feel free to omit them, but perhaps try some sun dried tomatoes instead.
Warm up your kitchen and your belly today and enjoy some homemade bread!

Olive and Rosemary Focaccia

Based on my bread recipe from Get in the Kitchen and COOK! you can use this as a sandwich bread or enjoy it on it’s own with delicious cheeses and salumi from Italy. I enjoyed this type of bread in Parma many times as part of an antipasto bar.

1/2 tsp (2 mL) granulated sugar

1 1/4 cups (300 mL) warm water

2 tsp (10 mL) active dry yeast

2 tbsp (30 mL) extra-virgin olive oil

3 1/2 cups (875 mL) all-purpose flour (approx.)

1 tsp (5 mL) salt

1/2 cup (125 mL) chopped pitted black oil cured (sundried) olives or oil packed sundried tomatoes

1 tbsp (15 mL) chopped fresh rosemary or thyme

Extra virgin olive oil for brushing

Coarse sea salt

In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Stir in oil. Stir in 3 cups (750 mL) of the flour and salt to form moist dough. Turn out onto lightly floured surface. Knead for about 8 minutes, adding more flour if necessary to form a smooth, elastic dough.  Let rest for 5 minutes.

Flatten dough into disk; sprinkle with olives and rosemary. Fold dough over; knead for about 5 minutes or until olives are evenly distributed. Form into ball. Place dough in greased bowl. Cover and let rise for about 1 hour or until doubled in size. 

Turn out dough and press into an oiled 9 inch square or 11 x 8 inch rectangle or form into a free form shape onto a lightly greased baking sheet. Cover and let rise for about 30 minutes or until doubled in bulk. Poke fingers in the dough to make some divots, if desired. Brush with some oil and sprinkle with coarse salt.

Bake in 400 F oven for about 20 minutes or until golden brown and loaf sounds hollow when tapped. Enjoy warm! 

Makes 1 focaccia.