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Rosemary Olive Focaccia

Rosemary Olive Focaccia comes together with All Purpose Flour, Active Dry Yeast, Sugar, Dried Rosemary, and Salt. Serves 32. Keep it handy for the next time you cook it.

Ingredients

• 3 cup
• 1 pkg
• 1 tsp
• 1 tsp
• 3/4 tsp
• 1/8 tsp
• 1 cup
• 4 tbsp
• 1/3 cup
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   In a large bowl, combine flour, yeast, sugar, 1/2 teaspoon rosemary, salt and pepper.

2. 2

   Stir in hot water and 2 tablespoons oil.

3. 3

   Turn out onto a lightly floured surface; knead 3 minutes.

4. 4

   Add olives and remaining rosemary; knead for 1 minute.

5. 5

   Place in a greased bowl, turning once to grease top.

6. 6

   Cover and let rise until doubled, about 45 minutes.

7. 7

   Punch dough down and divide in half.

8. 8

   Cover and let rest for 5 minutes.

9. 9

   Sprinkle cornmeal on greased baking sheets.

10. 10

    Roll each piece of dough into a 10-in. circle; place on baking sheets.

11. 11

    Cover and let rise until doubled, about 30 minutes.

12. 12

    Press the handle of a wooden spoon into top of loaves to make 1/4-in.-deep indentations.

13. 13

    Brush loaves with remaining oil.

14. 14

    Sprinkle with Parmesan cheese, pepper and rosemary.

15. 15

    Bake at 375 degrees for 25-30 minutes or until golden brown.

16. 16

    Serve warm.

17. 17

    Here rosemary is used, cut and dried from last summer's garden.

18. 18

    Versatile and full-flavored, focaccia makes a wonderful crust for a pizza or a delicious opening for any season's meal.

19. 19

    Subscribe to our free FareShare Recipe Exchange Gazette

20. 20

    Contributed to the FareShare Gazette by Art; 19 December 2002. www.fareshare.net