Thursday, August 6, 2009

Olive Focaccia

If you like making your own breads and buns from scratch, this bread is worth checking out. If you don'y have the time to make the dough from scratch, you can always buy the pre-made pizza dough and just go from there. It still works out the same.


  • 1 Teaspoon White Sugar

  • 1 Pkg. Of Active Dry Yeast (Approx. 2 1/4 Tsp.)

  • 1/3 Cup Warm Water (Not Hot-If Too Hot, It Will Kill Yeast Rendering It Useless)

  • 2 Cups All-Purpose Flour

  • 2 Tbsp. Olive Oil

  • 1/4 Tsp. Salt

  • 8-10 Olives(Chopped)

In a small bowl, dissolve sugar and yeast in warm water. Let stand about 10 minutes until foamy.

In a large bowl, blend the yeast mixture with flour and olives and stir well to combine. Stir additional water, 1 tablespoon at a time until all the flour is absorbed. When the dough has pulled together, turn it out onto a floured board and knead for about 1 minute.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with the oil. Cover bowl with a damp cloth, leave in a warm place to rise until about double in size (about 1 hour).

Preheat oven to 475 F.

Deflate the dough and knead for about 1 minute. Roll out flat on a rectangular pan, brush with oil and sprinkle with salt.

Bake in oven for 10 - 20 minutes.

If a softer bread is desired, bake for 10 minutes. Longer for a crispier bread.

This recipe can be altered anyway you like. You can add onion, parsley, garlic or anything else your palette wants.

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