black olive and rosemary focaccia

Ingredients

• Servings: 1
• focaccia dough
• 1 cup warm water (100 to 110 degrees)
• 1 teaspoon white sugar
• 1 (.25 ounce) envelope rapid rise yeast
• 2 tablespoons olive oil
• 1/4 cup minced fresh rosemary
• 2 3/4 cups bread flour or all-purpose flour
• 1 teaspoon salt
• 1/2 cup pitted black olives
• topping
• 3 tablespoons olive oil
• 2 large roma (plum) tomatoes, sliced
• 2 teaspoons minced garlic
• 2 tablespoons minced fresh rosemary
• salt and pepper
• 1/2 cup grated parmesan or romano cheese

Recipe

Preparation Time: 50 mins Cook Time: 15 mins Ready Time: 1 hr 5 mins


• 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 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.