Black Olive and Rosemary Focaccia

Ingredients

• 1½ cups warm water
• 1 tablespoon active dry yeast
• 3¾ cups all-purpose flour
• 2 teaspoons salt
• 2 tablespoons olive oil
• 1 cup black olives, pitted and chopped
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil for brushing

Directions

1. In a large bowl, combine the warm water and yeast. Stir until the yeast is dissolved.
2. Add the flour, salt, and olive oil. Mix until the dough comes together. Knead the dough for 5 minutes, or until it is smooth and elastic.
3. Put the dough in a lightly oiled bowl and cover with a damp towel. Let the dough rise in a warm place for 1 hour.
4. Once the dough has doubled in size, punch it down and turn it out onto a floured surface. Roll the dough out into a large rectangle. Place the dough on a greased baking sheet.
5. Sprinkle the olives and rosemary over the top of the dough. Drizzle with 2 tablespoons of olive oil.
6. Bake in a preheated oven at 400°F (200°C) for 25 minutes, or until the focaccia is golden brown.
7. Remove from the oven and let cool before cutting into pieces.

Interesting Facts

• Focaccia is a type of flatbread that originated in the Italian region of Liguria.
• It can be served as a side dish, or topped with various ingredients for a main course.
• Focaccia is often seasoned with herbs and spices, such as rosemary and oregano.