Focaccia with Sun-Dried Tomatoes Black Olives Recipe

Focaccia With Sun-Dried Tomatoes Black Olives Recipe

Ingredients

Makes 4 to 6 servings

• 1 package active dry yeast (21/4 teaspoons)
• 1/2 teaspoon sugar
• 1¾ cups warm water
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons plus 2 teaspoons olive oil
• 1/2 cup oil-packed sun-dried tomatoes, cut into 1/4-inch strips
• 1/4 cup black olives, pitted and chopped

Method

1. In a small bowl, combine the yeast and the sugar
2. Add 1/4 cup of the water and stir to dissolve
3. Set it aside for 5 minutes
4. In a large bowl, combine the flour and salt, stirring to blend
5. Pour in the yeast mixture, 2tablespoons of the oil and as much of the remaining water as needed to form a soft dough
6. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 3minutes
7. Place the dough in a large lightly oiled bowl, turning the dough to coat with oil
8. Cover with plastic wrap or a clean dish towel and let rise in a warm place until doubled in size, about 1 hour
9. Preheat the oven to 400°F
10. Lightly oil a pizza pan or baking sheet and set aside
11. Punch the dough down
12. Stretch out the dough into a 12-inch circle and place it on the prepared pan
13. Spread the remaining 2 teaspoons of oil on top of the dough and sprinkle with the tomatoes and olives
14. Use your thumb to make indentations across the surface of the dough, pressing the tomatoes and olives into the dough
15. Bake until golden brown, about 20 minutes
16. Cool for 5 minutes
17. Serve warm

Full List of Sun-Dried-Tomato Recipes
Full List of Focaccia Recipes