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|Black Olive and Rosemary Focaccia|
"A notable tasting change from pizza or a super side dish to any meal. Full of taste and delicious."
- Focaccia Dough
- 1 cup heat water (one hundred to one hundred ten levels)
- 1 teaspoon white sugar
- 1 (.25 ounce) envelope rapid upward thrust yeast
- 2 tablespoons olive oil
- 1/four cup minced fresh rosemary
- 2 three/4 cups bread flour or all-purpose flour
- 1 teaspoon salt
- half cup pitted black olives
- three tablespoons olive oil
- 2 massive roma (plum) tomatoes, sliced
- 2 teaspoons minced garlic
- 2 tablespoons minced clean rosemary
- Salt and pepper
- 1/2 cup grated Parmesan or Romano cheese
|Prep : 50M||Cook : 8M||Ready in : 1H5M|
- Stir collectively the water, sugar, and yeast until dissolved, allow to face for five minutes. Stir in 2 tablespoons olive oil, 1/four cup rosemary, flour, and salt until a dough paperwork. Turn onto a gently floured surface, and knead till smooth and elastic, about 10 minutes. Gently knead in the black olives in the course of the last few mins of kneading. Place right into a lightly oiled bowl, cover with a towel, and let upward thrust in a warm vicinity till nearly doubled in bulk, about 30 minutes.
- Preheat oven to 400 ranges F (2 hundred ranges C). Grease a baking sheet, or sprinkle liberally with corn meal.
- Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with closing 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
- Bake in preheated oven until puffed and golden brown; 15 to twenty minutes. Cut into squares and serve without delay.
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