Time: 3 hours 45 minutes
Complexity: easily
Servings: 8

Focaccia is an easy-to-make Italian bread that can be flavored with anything, even just olive oil and sea salt. In this recipe, Valerie Bertinelli decided to go a step further and combine fresh rosemary, onions, and green olives. It turned out fantastic! This focaccia can be served for lunch instead of regular bread or as a delicious appetizer, perhaps paired with wine.

Ingredients:

• 2 tbsp olive oil + extra for drizzling
• 1 teaspoon of sugar
• 1 packet (7 g) of yeast
• 3.5 cups of bread flour
• 1 cup premium flour
• 1 teaspoon coarse salt
• 1 tbsp chopped fresh rosemary + extra for sprinkling
• 1 small yellow onion, quartered and thinly sliced
• 1 can (150g) pitted green olives, patted dry
• 1 teaspoon sea salt flakes

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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focaccia bread, bread flour, yeast dough, olive, rosemary

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Preparation:

Step 1
• Line a baking sheet with parchment paper and grease with a thin layer of olive oil.
Step 2
• Place the sugar and 1.5 cups of water in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the top. Let the mixture sit for 10 minutes to activate the yeast.
Step 3
• Combine the bread flour, all-purpose flour, salt, and 1 tablespoon of rosemary in a large bowl. Add to the bowl of a stand mixer along with the butter. Knead the dough on medium speed until it forms a smooth, elastic, and non-stick ball, about 5 minutes. Place the dough on the prepared baking sheet, drizzle with olive oil, and cover with a bowl or a clean kitchen towel. Let the dough rise until doubled in size, about 2 hours.
Step 4
• Using oiled fingertips, gently stretch the dough onto the baking sheet, making indentations all over the surface. Cover with a towel and let rise again for another 45 minutes.
Step 5
• Preheat oven to 220°C.
Step 6
• Sprinkle the dough with onions, olives, and rosemary and drizzle generously with oil. Bake the focaccia until puffy and golden, 20–25 minutes. Before serving, drizzle with olive oil and sprinkle with flaky sea salt.

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