Olive And Rosemary Focaccia

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This is a slightly crisp-textured focaccia, it makes a wonderful alternative to your everyday pizza, this dough may also be made by hand.

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Steps

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For the focaccia.

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In a small bowl stir the warm water together with the yeast and 2 teaspoons sugar.

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Let stand until foamy.

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Place the kneader hook onto stand mixer.

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In the stainless steel mixing bowl place the flour , 2 tablespoons olive oil , 1 / 4 cup chopped rosemary and salt.

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Add in the proofed yeast mixture and knead until smooth and elastic adjusting the dough with a small amount of water or flour if needed).

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Gently knead in the chopped black olives the last few minutes of kneading.

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Place the dough onto a very lightly floured surface.

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Cover with a clean tea towel and allow the dough to rest for 5 minutes.

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Gather up dough and shape into a ball.

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Place into a large greased glass bowl.

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Cover with plastic wrap and allow to rise in a warm place for about 35 minutes or until almost doubled.

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Set oven to 400f.

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Grease a baking sheet.

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Punch down the dough and place in the middle of the baking sheet.

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Cover and allow to rest for 5 minutes.

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Using hands spread the dough onto t.

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Ingredients

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warm water, sugar, dry yeast, olive oil, fresh rosemary, flour, salt, pitted black olives, plum tomatoes, fresh garlic, kosher salt, fresh ground black pepper, parmesan cheese