Focaccia is relatively easy to make, as it requires no kneading and only a few simple ingredients. Focaccia also travels well, and retains it’s flavor and texture when served at room temperature. I made this latest loaf for a boating picnic, and dressed it up with black olives – a personal favorite.
- 4 1/2 cups Flour
- 1 tbsp Yeast
- 1 tsp Salt
- 1/2 cup Olive Oil + more for baking
- 1/2 cup sliced Black Olives
- 1 4/3 cups warm Water
- coarse Sea Salt for sprinkling
- In a large bowl combine 2 cups flour with the salt and yeast.
- Mix/Beat in the olive oil and water.
- Gradually, stir in the remaining flour, 1/2 cup at a time.
- Stir in the olives. The dough will be sticky and goopy.
- Coat the sides of a large plastic container with olive oil.
- Transfer the dough into the plastic container, and cover it.
- Allow the dough to rise for about a hour, or until it has doubled in size.
- Preheat the oven to 450 F (~232 C).
- Generously coat the bottom of a baking sheet with olive oil.
- Dip your fingers in the olive oil, and up end the dough over the center of the baking sheet.
- Once the dough has plopped out, use your oil coated fingers to gently nudge the dough into a rectangle. Leave a couple of finger dimples as you go.
- Allow the bread to rise for 15 minutes uncovered.
- Place the bread in the oven for 15 minutes, before reducing the temperature to 350 F (~177 C) and baking it for another 20 minutes.
- Leave the focaccia on the baking sheet for a few minutes before moving it onto a wire cooling rack.
- Allow it to cool fully before serving.