Focaccia With Olives And Rosemary Recipes

Steps:

• Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
• Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
• Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.

Steps:

• Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
• Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
• Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.
• Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.

Steps:

• Line a sheet tray with parchment paper and grease with a thin layer of olive oil.
• Place sugar and 1 1/2 cups water into the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the top. Let the mixture stand for 10 minutes to activate the yeast.
• Combine the bread flour, all-purpose flour, salt and the tablespoon rosemary in a large bowl. Add to the mixer along with the oil. Knead the dough on medium speed until it forms a smooth, supple ball that is not sticky to the touch, about 5 minutes. Turn the dough out on the prepared sheet tray, drizzle with olive oil and cover with a bowl or clean kitchen towel. Allow to rise until it doubles in size, about 2 hours.
• Using oiled fingertips, gently press the dough out onto the sheet tray, making dimpled indentations all over the dough. Cover with a towel and allow to rise again for another 45 minutes.
• Preheat the oven to 425 degrees F.
• Sprinkle the dough with the onions, olives and rosemary and drizzle generously with oil. Bake the focaccia until it is puffed and golden brown, 20 to 25 minutes. Drizzle with additional olive oil and sprinkle with sea salt flakes before serving.

Steps:

• For the focaccia; in a small bowl stir the warm water together with the yeast and 2 teaspoons sugar; let stand until foamy (about 8-10 minutes, if your water/yeast mixture does not foam then discard and make again).
• Place the kneader hook onto stand mixer.
• In the stainless steel mixing bowl place the flour, 2 tablespoons olive oil, 1/4 cup chopped rosemary and salt.
• Add in the proofed yeast mixture and knead until smooth and elastic (about 8 minutes)adjusting the dough with a small amount of water or flour if needed).
• Gently knead in the chopped black olives the last few minutes of kneading.
• Place the dough onto a very lightly floured surface; cover with a clean tea towel and allow the dough to rest for 5 minutes.
• gather up dough and shape into a ball.
• Place into a large greased glass bowl.
• Cover with plastic wrap and allow to rise in a warm place for about 35 minutes or until almost doubled.
• Set oven to 400°F.
• Grease a baking sheet.
• Punch down the dough and place in the middle of the baking sheet; cover and allow to rest for 5 minutes.
• Using hands spread the dough onto the baking sheet.
• Brush the top with 1-2 tablespoons olive oil.
• In a bowl toss the chopped tomatoes with fresh garlic, 2-3 tablespoons olive oil, 2 tablespoons minced fresh rosemary, kosher salt and black pepper.
• Spread the mixture onto the crust.
• Sprinkle with parmesan cheese.
• Bake bottom oven rack for about 20 minutes or until golden.
• Slice then serve immediately.

Steps:

• Preheat oven to 450F.
• Place dough in a bowl.
• Add 1 Tbsp olive oil and minced rosemary.
• Season with salt & freshly ground black pepper, to taste.
• Knead dough until all ingredients are combined.
• Roll dough out on to a lightly floured baking sheet and press dough into 12x9" rectangle. Rub 1 Tbsp olive oil over the dough.
• Press fingers firmly into the dough in various places to relieve bubbling on the surface of the bread (Large bubbles may ruin Focaccia).
• Sprinkle 1/2 C Parmesan over; press gently into dough.
• Bake until bread is almost cooked through and cheese begins to brown, about 12 minutes.
• Arrange olives, tomatoes and garlic atop bread.
• Sprinkle with remaining Parmesan over bread.
• Drizzle remaining 1 Tbsp olive oil over.
• Top with rosemary sprigs.
• Continue baking until cheese melts and bread is cooked through, about 5 minutes.
• Cut into squares or wedges and serve.