There’s nothing quite like baking. Up until 7 years ago, I avoided bread making, thinking the process was too time consuming. I baked muffins and cookies and pita bread, but nothing more involved. 
Then we had a cardamom bread competition in the family, and that awakened my interest.
After braiding the loaves and being rewarded by golden crusted, aromatic, fluffy slices that called for a smear of butter, I was hooked!
Below is a simple focaccia bread that features two favorite ingredients…Kalamata olives and Rosemary. You can get creative with the spices.
Recipe
- 2 c. warm water (110°F)
- 2 tsp dry yeast
- 4 1/2 c. (about) all purpose flour
- 2 tsp salt
- 3 Tbs. olive oil
- 24 black or green brine-cured olives (such as Kalamata or Greek),pitted, halved
- 1 Tbs. chopped fresh organic Rosemary or 1-1/2 tsp dried
Place 2 c. warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
Add 4-1/4 c. flour and salt to yeast mixture and stir to blend well (dough will be sticky).
Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes.
Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours.
Punch down dough; knead into ball and return to same bowl.Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
Coat 15×10-inch baking sheet with 1Tbs oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13×10-inch rectangle. Let dough rest 10 minutes.
Drizzle 2 Tbs. oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.
Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes.
Serve bread warm or at room temperature.
