, , , , , , ,

I love focaccia! You don’t have to use this exact recipe for the base but at least add the olives and onions to your favorite bread.

Olive and Onion Focaccia

  • 1 1/2 tsp active dry yeast
  • 1 1/2 cups warm water
  • 4 cups all-purpose flour
  • 1 tsp kosher salt
  • 1/3 cup olive oil
  • 1 cup olives (I used black and purple)
  • 1/2 cup finely chopped onion

Combine the warm water and the yeast. Allow to stand for about 5 minutes so the yeast can work. In a mixer bowl, combine flour and salt. With the mixer running on low speed with paddle attachment not the bread hook, drizzle in the 1/3 cup olive oil until combined with flour. Add the yeast water slowly while the mixer mixes. The combination will become sticky. In a greased bowl, place the bread ball and allow to sit for an hour or two, allowing the bread to rise.

Prepare the olives and onions. On a lightly floured surface, placed the dough and kneed in the olives and onions (blot them dry).

To make focaccia, blot olives with a paper towel to remove excess moisture. Kneed into the dough but be careful not to overwork. Place on a cookie sheet and gently spread out like you would a pizza crust, though not as thin.  Allow to rise for another hour in a warm, draft free location.  Drizzle with more olive oil and sprinkle with salt. Bake on 400 degrees for 35 minutes or until golden brown.