This is a great recipe to make when you have a couple of half-jars of olives languishing in your fridge. It’s olive focaccia—a flat Italian-style bread. You can use whatever combination of olives you like—everything from pimento-stuffed little numbers to ultra-strong Kalamatas.
|1 1/2 teaspoon||active dry yeast|
|1 1/2 cup||warm water|
|4 cups||all-purpose flour|
|1 teaspoon||kosher salt|
|1/3 cup||olive oil|
|1 cup||olives (any variety or combination), roughly chopped|
|olive oil, for drizzling|
|kosher salt, for sprinkling|
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Warm a non-metal mixing bowl in the microwave until warm. Coat it with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
To make focaccia, blot olives with a paper towel to remove excess moisture.
Remove dough from bowl and place on a lightly floured surface. Place chopped olives on top of the dough, then very gently knead the olives into the dough. (Don't overknead!) Divide dough in half and roll each half into a large, thin oval/rectangle. Place on separate sheet pans (or cookie sheets) drizzled with olive oil. Drizzle more olive oil on top of the ovals, then cover each one with plastic wrap. Put in a draft-free/warm place for one hour.
Preheat oven to 400 degrees.
Remove the plastic wrap (dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle surface with olive oil and sprinkle with kosher salt. Bake for 30 to 40 minutes, or until focaccia is golden brown.
Cut into pieces with a pizza wheel or sharp knife. Serve immediately.