Focaccia with Olives and Rosemary
Focaccia is the great-grandmother of pizza; a simple, savory bread with a sprinkling of flavorful topping. This makes a nice soft dough that rises quickly, and has a lovely open crumb.
- 1 1/2 cups unbleached flour
- 1 1/2 cups white whole wheat flour
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1 1/4 cups lukewarm water (see Tip)
- 2 tablespoons olive oil, divided
- 1/4 cup kalamata olive, chopped
- 2 tablespoons fresh rosemary
- In a stand mixer or large bowl, mix the flours, salt and instant yeast. Mix one tablespoon of the oil into the warm water and stir into the flour mixture. Oil a sheet pan and transfer the dough to the oiled pan, then pat and stretch the dough into a 9 inch square. Lightly cover the dough with plastic wrap or a damp towel and let rise in a warm spot for 45 minutes or an hour. The dough should get quite puffy.
- Preheat the oven to 425°F.
- Just before baking, drizzle on the remaining tablespoon of oil, then sprinkle the olives and rosemary over the dough. Let stand for another five minutes.
- Bake for 20 minutes, until golden brown and crisp.
Focaccia is a great bread to serve with any Italian meal, or as a great side with a big salad or soup. You can also split it in half and stuff with cheese or meat.
Calories: 172, Fat: 4 g, Cholesterol: 0 mg, Sodium: 298 mg, Carbohydrate: 29 g, Dietary Fiber: 3 g, Protein: 5 g