October 3, 2011

Olive Focaccia

Breads and Muffins

20 mins.

20 minutes

“Authentic-tasting focaccia is easy to make at home. This version has a savory onion, garlic and olive topping.”

1
Lightly spray a 13- x 9-inch baking pan with nonstick cooking spray. Combine11/2 cups flour, the yeast, sugar and salt in a large bowl. Set aside. Combine 1 cup water, 1 tbsp. oil and the garlic in a 1-quart saucepan. Cook over medium heat until the mixture is 120°F-130°F, 2–4 minutes. Add the warm water mixture to the flour mixture. Beat with an electric mixer set on low speed until smooth, about3 minutes. Stir in remaining flour until the dough forms a ball.
2
Place the dough on a lightly floured surface. Knead, adding flour as needed, until elastic, 2–4 minutes. Press the dough evenly into the prepared pan. Cover with plastic wrap. Let rise in a warm place until almost double in size, 20–30 minutes.
3
Meanwhile, heat 1 tbsp. oil in a medium skillet over medium heat. Add the onion and pepper. Cook, stirring frequently, until the onion is softened, about 3 minutes. Set aside. Preheat oven to 375°F. Make holes about 1 inch deep in the dough with the handle of a wooden spoon. Brush the dough with the remaining oil. Sprinkle the red onion mixture, black olives, pimiento-stuffed olives and tomatoes evenly over the dough. Sprinkle with the Parmesan. Bake until the edges are golden brown, 20–25 minutes. Serve warm or cool.

This hearty focaccia is wonderful with a big bowl of minestrone, or cut into smaller slices for an appetizer.

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