Featured in Let's Get Cookin' at Plum's with South Dakota Public Broadcasting.
Photo via Two Spoons
January 18, 2022 by Michael Charpentier
Focaccia with Olives, Onion and Rosemary
Main ingredient
Flour
Cook time
1 hour 30 minutes
Ingredients
Flour Mixture
1000g Flour
650g Water, 85-90F
4g Yeast
30g Salt, Kosher or fine sea salt
80g Extra Virgin Olive Oil
Toppings
Black or Green Olives, or a combination, pitted and cut in half
Red Onion, thinly sliced
Fresh Rosemary, chopped
Flake Sea Salt
Recipe Preparation
In small container dissolve Yeast with 2-3T of Water.
Combine Flour with remaining water and mix by hand. Cover and let sit for 30 minutes.
Sprinkle Salt over the top of dough. Pour Yeast mixture onto dough and mix, being sure to fully incorporate all ingredients. Add Olive Oil, a few spoonfuls at a time, and mix until incorporated. Cover and allow dough to rise at room temperature. When dough has doubled in size, 5-7 hours, it is ready to use.
Spread dough into oiled sheet pan or baking dish, dimpling with finger tips. Press Olives and Onions into dough, then sprinkle with Rosemary and Salt.
Bake at 450F 25-40 minutes, or until golden brown all over. Remove from pan and cool on a rack at least 30 minutes before slicing.
