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Grilled Black Olive And Rosemary Focaccia

A home-style Grilled Black Olive And Rosemary Focaccia made with Fluid Water, Bread Flour, Active Dry Yeast, Granulated Sugar, and Kosher Salt. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 6
• 2 3/4 cup
• 1/4 oz
• 1/4 tsp
• 1/2 tsp
• 24
• 1 tsp
• 1/4 tsp
• 2 oz

Method (preview)

1. 1

   Cover and let sit in a warm place for 45 minutes to 1 hour.

2. 2

   Blend in the remaining 1 cup flour and the salt.

3. 3

   Knead the dough until a smooth, elastic dough is formed.

4. 4

   Shape the dough into a ball and rub it lightly with olive oil, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 to 2 hours, or until doubled in size.

5. 5

   Punch down the dough and divide it into 2 equal pieces.

6. 6

   Shape into rounds and let rest while preparing the pans: Lightly coat two 8-inch round cake pans with olive oil and sprinkle generously with cornmeal.

7. 7

   Gently tap out the excess.

8. 8

   Place a ball of dough in each pan.

9. 9

   Press the olives into the dough.

10. 10

    Sprinkle with the rosemary and pepper.

11. 11

    Cover the pans with a damp towel and let rise in a warm place until nearly doubled in size, about 45 minutes.

12. 12

    Preheat a grill to high heat.

13. 13

    Place the pans on the upper shelf, cover the grill and cook the focaccia until done.

14. 14

    While still warm, brush generously with extra-virgin olive oil and sprinkle with salt.

15. 15

    Cool on wire racks.

16. 16

    Cut into wedges and serve warm or at room temperature.

17. 17

    Although focaccia is traditionally baked in an oven, this recipe employs the use of a grill, enabling the bread to take on a hint of smoky smell and flavor.

18. 18

    Yields: 2 Loaves

19. 19

    Preparation time: 3 hours 55 minutes