Focaccia with Calamata Olives and Herbs

Pink Horizon • May 25, 2016 • No Comments



1 1/2 C water, 27-32C temperature
3 T olive oil
2 t salt
4 1/4 C flour
2 t bread machine yeast
20 whole Kalamata olives, pitted, optional

4 T olive oil
1 T sea salt
10 Kalamata olives, pitted and chopped
1/2 C Asiago, Parmigiano-Reggiano, or Grana Padano, freshly grated
1/3 C fresh herbs (basil, oregano, parsley, thyme, marjoram), finely chopped


Place first 5 ingredients in the order listed into a bread machine. This is a large dough, 2 lbs, put it on a dough/pizza dough setting.
As an option, may add the olives at the Mix-ins time (21 min into the cycle for large dough) to the bread maker.
After the dough is done, punch to deflate, and let rest for 10 min.
Brush the baking sheet with olive oil, stretch out the dough to the pan, cover loosely and let rest for an hour.
Preheat oven to 450F.
Brush dough with olive oil, press indentations every 1-2 inches. Sprinkle with olives, cheese and herbs. Place in oven and bake until golden. 15-20 min.

Match made in Heaven:

Good olive oil and balsamic vinegar for dipping.

Categories Bread
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