Olive Focaccia
Focaccia is a classic background for any number of wonderful cheeses. With olives, it's the perfect accompaniment.
INGREDIENTS | YIELDS 2 loaves
- 1¼ cups ice water
- 2 teaspoons fast-acting dry yeast (1 package)
- 2 teaspoons kosher salt
- 3 cups plus 2–3 tablespoons unbleached white flour
- 4 tablespoons olive oil
- 1 cup green olives, pitted and sliced into rounds
In the bowl of a sturdy mixer, add water, yeast, salt, and 3 cups of flour. Mix on low for about 2 minutes, until ingredients begin to form a ball.
Attach the dough hook to the mixer, then add 2 tablespoons olive oil and olives, and mix for about 5 minutes, until smooth but not elastic. Add additional 2–3 tablespoons of flour if needed to produce smooth dough.
Remove dough from mixer, place in a bowl, and drizzle with remaining 2 tablespoons olive oil, turning until it is lightly coated. Cover with warm towel and let rise for an hour.
Preheat oven to 475°F.
Remove dough from bowl and put on a floured surface. Divide dough in two. Press dough with your hands until each piece is about 15 inches long and 8 inches wide, then transfer to separate greased baking sheets. With a spray bottle, mist each the dough lightly with water.
Bake each loaf 15 to 20 minutes, until golden brown.
Focaccia and Pizza Dough
Though there are many types of bread and pizza doughs, focaccia dough is almost identical to basic pizza dough. So, if you get a craving for pizza while you're making focaccia, simply pat the dough into a large round and follow a pizza recipe, like a classic margherita pizza.
