Black Olive and Rosemary Focaccia You Have To Try

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Black Olive and Rosemary Focaccia

"A incredible tasting alternate from pizza or a wonderful side dish to any meal. Full of taste and scrumptious."

Ingredients :

Focaccia Dough
1 cup warm water (100 to 110 levels)
1 teaspoon white sugar
1 (.25 ounce) envelope fast rise yeast
2 tablespoons olive oil
1/four cup minced sparkling rosemary
2 three/4 cups bread flour or all-purpose flour
1 teaspoon salt
half cup pitted black olives
Topping
3 tablespoons olive oil
2 huge roma (plum) tomatoes, sliced
2 teaspoons minced garlic
2 tablespoons minced clean rosemary
Salt and pepper
half of cup grated Parmesan or Romano cheese

Instructions :

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, 1/4 cup rosemary, flour, and salt till a dough forms. Turn onto a gently floured surface, and knead until smooth and elastic, approximately 10 mins. Gently knead inside the black olives at some point of the previous couple of mins of kneading. Place into a lightly oiled bowl, cover with a towel, and let upward thrust in a warm place till almost doubled in bulk, about half-hour.
Preheat oven to 400 ranges F (two hundred degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
Deflate dough, and press into organized baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with ultimate 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in a good 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.

Notes :

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