Ingredients for Crispy Olive Herb Focaccia
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How to Make Crispy Olive Herb Focaccia
- In a large bowl, dissolve yeast in warm water (105-115°F). Let stand for 5 minutes until foamy.
- Add olive oil (2 tablespoons), salt (1 teaspoon), and sugar (1 teaspoon) to the yeast mixture. Stir to combine.
- Gradually add flour (3 cups), mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Preheat oven to 450°F (232°C). Lightly oil a baking sheet (13x18 inch).
- Punch down the dough and transfer it to the prepared baking sheet. Gently stretch and press the dough to fill the baking sheet.
- Drizzle with olive oil (2 tablespoons) and sprinkle with chopped fresh rosemary (2 tablespoons), chopped fresh thyme (1 tablespoon), and pitted Kalamata olives (1/2 cup).
- Dimple the surface of the focaccia with your fingers.
- Bake for 20-25 minutes, or until golden brown and crispy.
- Let cool slightly before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
2g
Carbs
9g
