Doug's (And Everyone Else's ) Focaccia

What Goes In It:

• 1 package of fast-rising dry yeast
• 1 cup of warm (not too hot!!!) water
• 1 T. sugar
• 2-3 T. good olive oil
• 1/4 cup of vegetable oil
• 1/2 t. of salt (kosher is best)
• 2 and 3/4 cups of flour (unbleached is best)
• 4-5 cloves of garlic, crushed
• olive oil for topping (to taste)
• 1 T. rosemary (whole or crushed in a mortar)for topping
• 1 T. or so of kosher salt for topping
• sliced olives for topping

What to do:

• Dissolve the yeast in warm water
• Wait a couple of minutes, then add the sugar, olive oil, vegetable oil, and salt.
• Wait a couple of minutes, then mix in the flour. Use a fork to incorporate it. You can do this in a glass mixing bowl or a wooden mixing bowl. I use both. Or if you have a Kitchen Aid mixer, use it.
• Knead until the mixture is smooth
• Let the dough rise twice in the bowl. Punch it down each time.
• Get two baking sheets or big glass pans. Oil with olive oil. Split up the dough and press the dough to the edges. Let it rise again.
• Brush the top with a mixture of crushed garlic and olive oil. Sprinke with crushed or whole rosemary and slice olives
• Bake at about 375 degrees for 30 minutes or so, depending on your oven

Olive Focaccia

You can mix sliced green and/or black olives (no pits) into the bread while kneading it, for a real treat.

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Last updated: The Ides of March, 2001