This homemade Focaccia Bread is topped with black and green olives, red onion and artichokes. Use the best olive oil you can get and sprinkle with sea salt for a result that will equal any true Italian bakery.
First of all, Merry Christmas, I hope all of you had an amazing day! I’m always appreciative of everyone checking in here, leaving comments and asking questions. I’m excited for 2017 and can’t wait to share some more great recipes with all of you! But for now, let’s talk focaccia!
I like bread. Heck…I might even adore the stuff, all kinds from loaves covered in chunky seeds to chewy crusty french baguettes and let’s not forget about sourdough or brioche! What would we do with no bread? Can you imagine having no grilled cheese sandwiches or french toast?
You’d also be right in thinking that making your own bread can be a task, but I swear it doesn’t have to be. Trust me guys, this Rosemary Focaccia Bread is easily one of the most popular recipes on my blog. People go crazy over this Rosemary Focaccia.
Some bread doughs can be pretty fragile and need some babysitting but focaccia bread isn’t like that. As long as you use lots of good extra virgin olive oil and pick some awesome toppings or fresh herbs to add to the dough, you’ll be sound.
In fact, focaccia bread actually likes to be poked and prodded all over. Those ripples and indentations are made by pushing your fingers into the dough before it’s last rise.
The toppings are totally up to you so you can switch up and maybe go heavy on the fresh herbs, maybe add cheese and some shiitake mushrooms!
I’d serve this with some pasta or slice it in half and fill it with grilled chicken, feta and arugula.
Or, don’t feel bad just tearing it apart and dipping it in even more olive oil!
Focaccia Bread with Olives and Artichokes
- 1 tsp cornmeal
- 3 1/4 cups all purpose flour divided
- 1/2 tsp salt
- 1 envelope dried quick acting yeast I use Red Star Yeast
- 1/2 cup extra virgin olive oil divided
- 1 cup warm water
- 1 1/4 cups green and black olives with pits taken out
- 1 cup sliced red onion
- 1 1/2 cups artichoke hearts roughly chopped
- 2 tbsp fresh thyme chopped
- 2 tsp sea salt
line a 13 x 9inch baking tray with parchment paper and sprinkle with the cornmeal.
In the bowl of a stand mixer with a dough hook attachment, add the 3 cups flour, salt, yeast, 2 tbsp of the olive oil and the water.
Mix on low speed until the dough comes together and then add 1/2 cup of chopped olives. Keep mixing for about 6-7 minutes. Form the dough into a ball with your hands.
Transfer the dough to a bowl rubbed lightly on the inside with olive oil.
Cover with a clean towel and let rise for about 60-90 minutes and has almost doubled in size.
Dust your work surface with some of the extra flour and dump the dough out not top of it.
Punch the air out of the dough and divide into four evenly sized pieces.
Form each piece into a ball and roll out with a rolling pin to about 6 inches wide. Place the circles of dough onto the prepared baking tray.
Pour some of the olive oil over each loaf and press into it with your finger tips to form the focaccia dimples.
Top each loaf with some red onion slices, more chopped olives, artichoke and fresh thyme.
Sprinkle with sea salt and cover loosely with the towel again. Let rest for about another 30-40 minutes.
Preheat the oven to 375 degrees.
Once the dough has risen slightly, place the loaves into the oven and bake for 25-30 minutes.
After the focaccia comes out of the oven brush with more olive oil and sprinkle with extra sea salt if desired.