Lesley's Recipe Archive Categories

Breads | Canning | Desserts | Gluten Free | Main Dishes | Pasta | Sausage Making   

Seafood | Side Dishes | Slow Cooker | Snacks | Soup | Vegetables


Black Olive Focaccia

1-cup warm water
2-tsp yeast
3-cups all-purpose or bread flour
1-tbsp sugar
1-tsp salt
4-tbsp olive oil
Coarse sea salt
Freshly ground black pepper
1-tbsp chopped thyme
24 Calamata olives, pitted

Pour the water into the bowl of a stand mixer and sprinkle in the yeast
Add 1-cup flour and the sugar
Combine ingredients with the dough hook attachment
Let rest for 10 minutes or until the yeast activates and bubbles appear on the surface
Add the rest of the flour, salt, olive oil, pepper, thyme and olives
Mix well until dough begins to form a ball
Continue kneading until the dough is smooth and elastic
Place in a large oiled bowl
Cover with a towel and let rest in a warm place until it doubles in size, about 1 hour
Lightly oil your hands then knock down the dough to let the air out
Knead a few times and then place the dough onto an oiled baking sheet
Pull and press the dough until it's stretched to form a large flattened circle
Vigorously poke dimples across surface with fingertips
Drizzle with olive oil, coarse salt and pepper
Let rise a second time until it doubles, about 30 minutes
Meanwhile, preheat oven to 400*F
Place in oven and bake until a golden crust has formed but still soft in the centre, about 15-20 minutes (rotate the baking sheet about half way in to even the heat)