Black Olive and Sea Salt Focaccia
Black Olive and Sea Salt Focaccia recipe
yeast, active dry
unbleached all-purpose flour
optional, or black olives
Dissolve yeast in warm water with olive oil, 1 teaspoon salt, and sugar.
Stir in the flour a little at a time; when you can no longer stir, turn the dough onto a floured board and knead until the dough is smooth and elastic.
Place dough in an oiled bowl and let rise until it has doubled in size, about 30 to 40 minutes.
Shape the dough into an oval ½ inch thick with a rolling pin.
Make decorative cuts on the top of the loaf with a sharp knife.
Place the loaf on an oiled baking sheet, brush with olive oil, and sprinkle with coarse salt (also sprinkle with optional chopped olives or chopped onions, if desired).
Let rise 20 minutes.
Pre-heat oven to 450F degrees.
Bake loaf for 20 to 30 minutes, until bread is nicely browned.
Serve hot from the oven.