Ingredientes para Rosemary Olive Focaccia
- 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons sugar
- 1/2 teaspoon dried rosemary
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 1/2 cups warm water
- 4 tablespoons olive oil, divided
- 1 cup pitted Kalamata olives, halved
- cornmeal, for dusting
- 1/4 cup grated Parmesan cheese
- freshly ground black pepper, to taste
- 2 tablespoons fresh rosemary, finely chopped, divided
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Cómo preparar Rosemary Olive Focaccia
- In a large bowl, combine 4 cups all-purpose flour, 2 1/4 teaspoons active dry yeast, 2 tablespoons sugar, 1/2 teaspoon dried rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper.
- Stir in 1 1/2 cups warm water (105-115°F) and 2 tablespoons olive oil.
- Turn the dough out onto a lightly floured surface.
- Knead for 3 minutes until smooth and elastic.
- Stir in 1 cup pitted Kalamata olives (halved) and 1 tablespoon fresh rosemary (finely chopped).
- Knead for 1 minute to incorporate the olives and rosemary.
- Place the dough in a greased bowl, turning to grease the top.
- Cover and let rise in a warm place until doubled in size, about 45 minutes.
- Gently punch down the dough.
- Divide the dough in half. Cover and let rest for 5 minutes.
- Sprinkle cornmeal on two greased baking sheets.
- Roll each piece of dough into a 10-inch circle.
- Place the circles onto the prepared baking sheets.
- Cover and let rise until doubled, about 30 minutes.
- Use the handle of a wooden spoon to press 1/4-inch-deep indentations into the top of each loaf.
- Brush the loaves with the remaining 2 tablespoons of olive oil. Sprinkle generously with 1/4 cup grated Parmesan cheese, freshly ground black pepper, and 1 tablespoon fresh rosemary.
- Bake at 375°F (190°C) for 25-30 minutes, or until golden brown. Serve warm.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
10g
Fat
26g
Carbs
51g
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