HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Breads Roasted Olive and Rosemary Focaccia Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 2 tbsp. chopped fresh rosemary leaves 1 cup brined cured olives 1 1/2 tbsp. olive oil 1 ounce active dry yeast 1 1/4 cups hot water(about 105 to 110 degrees) pinch sugar 3 cups plus 2 tbsp. all purpose flour 1 tsp. salt 1/2 cup grated Parmesan cheese 1 1/2 tbsp. coarse or sea salt 1 1/2 tbsp. cracked black pepper Directions Preheat oven to 400 degrees. Toss together rosemary, olives and 1/2 tbsp. olive oil on a small sheet pan. Roast rosemary and olives about 10 to 15 minutes until olives release their juices. Transfer pan to a rack and cool olives completely. Pit and chop olives. Stir together yeast, water and sugar in a small bowl. Let syand about 5 minutes until the yeast is foamy. Stir together 3 cups flour, salt and roasted rosemary in a large bowl. Make a well in the center of the flour and add the yeast mixture and the remaining 1 tbsp. olive oil. Stir the mixture with a wooden spoon until a ball forms. Knead the dough about 5 minutes until elastic and shiny. Return the dough to the bowl and sprinkle with the remaining 2 tbsp. flour. Cover dough with a damp cloth and let rise about 1 hour until doubled. Preheat oven to 425 degrees. Line a sheet pan with parchment paper. Turn the focaccia dough out onto the prepared pan and stretch into a 12 inch circle with your hands. Sprinkle the roasted olives over the dough and press lightly to adhere. Bake focaccia 10 minutes. Sprinkle the Parmesan, kosher or sea salt and cracked pepper evenly over the top. Bake focaccia an additional 10 minutes until golden brown. Serve focaccia warm or at room temperature. Makes one 12 inch focaccia round. Related Recipes •   Roasted Rosemary Potatoes •   Roasted Rosemary Chicken •   Rosemary Scallops •   Rosemary Pork Roast •   Rosemary Lemon Roasted Turkey •   Garlic and Rosemary Steak •   Tuscan Roasted Pork Loin •   Thanksgiving Italian Style Stuffing •   Skillet Baked Rosemary Red Potatoes •   Garlic-Rosemary Roast Pork •   Fillet of Beef with Goat Cheese and Vegetable Stuffing •   Boboli Pizza Crust •   Holiday Ham with Pear and Rosemary •   Apricotand pepper Salsa •   Roasted Herb Pork Roast •   Grilled Lamb Chops with Rosemary •   Savory Rosemary Lemonade •   Quick Grilled Flank Steak with Herb Rub •   Brown & White Rice Flour Bread •   Quick and Easy Roasted Venison Loin View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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