Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Focaccia with Olives and Rosemary (Focaccia Alle Olive E Rosmarino)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
1 large loaf


INGREDIENTS:
1 quantity bread dough 115g/4oz black olives, stoned and halved 3 teaspoons chopped fresh rosemary leaves
3 tablespoons olive oil



1 Make the bread dough according to the recipe. Cover and stand in a warm place for about 1-1-1/2 hours, until it has doubled in size. After the dough has risen, punch down, knead lightly and shape into a boall. Roll out to a thick rectangle.
2 Lightly oil a large baking sheet. Lift the partly rolled dough onto the baking sheet and roll and stretch into a rectangle about 25x30cm/10x12 inch, using a rolling pin and then your fingers. Spread the olives and rosemary over the top, and lightly press into the dough with the rolling pin. Cover with a folded cloth and leave it to stand in a warm place for about 30 minutes, until it has almost doubled in thickenss.
3 Preheat the oven to 220C/425F/gas mark 7. Drizzle the focaccia with oil and bake for about 20 minutes, until the base sounds hollow when tapped. Serve warm or cold.

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