Focaccia from the kitchen of Sharmagne Leland-St. John 1 ¼ cups tepid water 2 teaspoons active dried yeast 2 teaspoons sugar 3 ½ tablespoons olive oil 3 cups all purpose flour 1 teaspoon sea salt 2 tablespoons fresh rosemary leaves, chopped 20 Kalamata olives, pitted Kosher salt to taste In a small bowl, combine the water, yeast, sugar and 2 tablespoons of the oil. Set aside in a warm, draught-free place for 5 minutes or until frothy. In a larger bowl, place the flour and the salt. Make a well in the centre and pour in the yeast mixture. Using a wooden spoon, stir until combined. Bring the dough together into a ball in the bowl with floured or moistened hands. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Rinse, dry and brush the bowl with oil to grease. Place dough back into the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place for 45 minutes or until the dough has doubled in size. Preheat oven to 400º F. Grease an 18 x 13 inch half sheet pan with 2 teaspoons of the remaining oil. With your fist, punch down the centre of the dough. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size. If your dough is still too sticky, add more flour to the board. Press into the prepared pan. Cover with a damp tea towel and set aside in a warm, draught-free place to rise for 20 minutes or until doubled in height. Use your finger to gently press little dimples into the dough. Brush with remaining ½ tablespoon olive oil and cast the rosemary over the top. Press the olives into the dough and sprinkle sparsely with the kosher salt. Bake in oven for 25-30 minutes or until golden and the focaccia sounds hollow when you tap on its base. Serve warm or at room temperature.
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