This recipe is a riff on one I posted last month, Homemade Bread for Non-Bakers.
Following all the holiday hullabaloo, I wasn’t feeling much like cooking. The dinner plan was homemade bread and leftover salads from Christmas dinner. I’d already started the bread and realized that while the plain homemade stuff would be great with dinner, something with the extra flavor of a focaccia would be even better.
After poking around online for a while, I made a few modifications to the recipe and voila!… Rosemary, Kalamata and Parmesan Focaccia!
This is one of those “take it where you will” recipes in that the combinations of herbs and other toppings is nearly endless. Short of giving your three year-old free reign to add gummy bears and twizzlers, this one would be tough to mess up. The focaccia was so good, in fact, that the house-full of perpetually hungry teenagers who generally prefer Taco Bell – or Taco Abyss as we call it - discovered and finished the leftovers when they arrived home late that night. Funny how they’ll eat the good stuff if you put it in front of them….Taco Bell-Smaco Bell :)
- 4 cups all-purpose or bread flour, plus flour for dusting
- 2 cups water
- Scant 1/2 teaspoon instant yeast
- 2 teaspoons salt
- 1/4 to 1/3 cup chopped kalamata olives
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon dried rosemary
- 2 tablespoons high quality olive oil plus extra for drizzling
- Combine the flour, yeast, and salt in a large bowl.
- Add the water and stir until blended. You’ll have a shaggy, sticky dough.
- In a clean bowl, drizzle the olive oil – coating the sides and bottom.
- Turn the dough into the oiled bowl and cover with plastic wrap.
- Let the dough rest for about 18 hours at about 70 degrees.
- The dough will be ready when its surface is dotted with bubbles. Rising time will vary depending on temperature.
- Lightly flour a work surface, remove the dough.
- Fold dough over once or twice. It will be soft, but not terribly sticky.
- Place the dough onto a 9×13″, low edged baking pan or 18″ pizza pan. Cover lightly with plastic wrap.
- Allow dough to rise for two hours. It will double in size and won’t spring back readily when poked.
- Remove plastic wrap and using all five fingers on both hands, poke and spread dough until it covers the surface area of the pan you chose.
- Preheat your oven to 400 degrees and allow dough to rest for fifteen minutes.
- When dough has rested, re-poke if necessary to make indentations.
- Sprinkle dough with olives, rosemary and Parmesan. Drizzle with olive oil.
- Bake for fifteen to 25 minutes until focaccia is cooked and browned to your level of preference.
- Remove pan from oven, place on baking rack and cool for at least 15 minutes.