Olive Focaccia

Name: Olive Focaccia
Ingredients: 1-1/8 teaspoons active dry yeast; 1/2 cup warm water (110° to 115°); 1 tablespoon sugar; 1 tablespoon Italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1-1/3 to 1-2/3 cups all-purpose flour; 2 tablespoons oil-packed sun-dried tomatoes, chopped; 2 tablespoons roasted sweet red peppers, drained and chopped; 2 tablespoons sliced ripe olives, drained; 5 Greek olives, sliced; 5 sliced green olives with pimientos, drained; 2 tablespoons minced fresh parsley; 1 tablespoon olive oil; 1 teaspoon kosher salt; 1 teaspoon shredded Parmesan cheese; 1 teaspoon shredded Romano cheese

17 ingredients

5 steps

Ingredients

1-1/8 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1 tablespoon sugar
1 tablespoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/3 to 1-2/3 cups all-purpose flour
2 tablespoons oil-packed sun-dried tomatoes, chopped
2 tablespoons roasted sweet red peppers, drained and chopped
2 tablespoons sliced ripe olives, drained
5 Greek olives, sliced
5 sliced green olives with pimientos, drained
2 tablespoons minced fresh parsley
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon shredded Parmesan cheese
1 teaspoon shredded Romano cheese

Directions

1

In a large bowl, dissolve yeast in warm water. Add the sugar, Italian seasoning, salt, pepper and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in tomatoes, peppers, olives and parsley.
2

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 50 minutes.
3

Punch dough down. Shape into a 9-in. circle on a greased
4

. Cover and let rise in a warm place until doubled, about 25 minutes. With fingertips, make several dimples over top of dough. Brush with oil. Sprinkle with kosher salt and cheeses.
5

Bake at 400° for 14-18 minutes or until golden brown. Remove to a wire rack.