Rosemary Olive Focaccia

Barb Gertz's Note:

Whether you're an herb gardener or just love cooking with herbs, here's a tasty bread that's sure to highlight any meal. Focaccia, one of Italy's oldest breads, has recently become popular in this country. This makes a wonderful base for pizza, a delicious addition to a bread basket or a first-course appetizer. If you need a homemade hostess gift, consider sharing the bread along with the recipe. NOTE: I use my kitchen aid mixer to mix the focaccia. Time for rising not included.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Yield: 2 loaves

• 3 cups flour (I use bread flour)
• 1 (¼ ounce) package active dry yeast
• 1 teaspoon sugar
• 1 teaspoon dried rosemary , crushed, divided
• ¾ teaspoon salt
• 1⁄8; teaspoon black pepper
• 1 cup hot water (120 to 130 degrees)
• 4 tablespoons olive oil , divided
• 1⁄3; cup sliced ripe olives
• 2 tablespoons yellow cornmeal
• 2 tablespoons grated parmesan cheese
• additional fresh coarse ground black pepper
• additional dried rosemary

Directions:

1. In a large bowl, combine flour, yeast, sugar, 1/2 teaspoon rosemary, salt and pepper.
2. Stir in hot water and 2 tablespoons olive oil; turn out onto lightly floured surface; knead 3 minutes.
3. Add olives and remaining rosemary; knead for 1 minute.
4. Place in a greased bowl, turning to grease top; cover and let rise until doubled about 45 minutes.
5. Punch down; divide dough in half, cover and let rise 5 minutes.
6. Sprinkle cornmeal on greased baking sheets.
7. Roll each piece of dough into a 10-inch circle; place on baking sheets; cover and let rise until doubled, about 30 minutes.
8. Press the handle of a wooden spoon into top of loaves 1/4-inch-deep indentations.
9. Brush loaves with remaining olive oil, sprinkle with Parmesan cheese, pepper and rosemary.
10. Bake at 375°F for 25 to 30 minutes or until golden brown, serve warm.

Reviews

[magpie diner]

Thanks for this Barb, it was great. I used half whole wheat flour and half all purpose. It rose up really nicely, maybe a litle longer than 45 minutes because of the whole wheat. I completely forgot about the last step with the oil, parmesan and rosemary....and it was still good. It will just be that much better next time!

[echo echo]

This was quite easy to make and a real treat. The rosemary, olive and parmesan flavors meld well together for a delicious, savory bread.