Best 3 Black Olive And Rosemary Focaccia Recipes
**Introduction:**
Indulge in the symphony of flavors and textures with our delectable Black Olive and Rosemary Focaccia. This classic Italian bread, a staple in many homes and bakeries, is elevated with the harmonious blend of savory black olives, aromatic rosemary, and a hint of sea salt. Its golden crust, airy interior, and tantalizing aroma make it a perfect accompaniment to any meal or a delightful snack on its own.
**Recipes:**
1. **Black Olive and Rosemary Focaccia:** Dive into the detailed step-by-step guide to create this timeless focaccia. From activating the yeast to shaping and baking the dough, each step is explained with clarity, ensuring a successful baking journey.
2. **Homemade Pizza Dough:** Unleash your inner pizzaiolo with this versatile pizza dough recipe. Learn the art of kneading, resting, and shaping the dough, creating a solid foundation for your favorite pizza creations.
3. **Rosemary-Infused Olive Oil:** Elevate your culinary repertoire with this aromatic rosemary-infused olive oil. With simple instructions, you'll discover how to infuse fresh rosemary into olive oil, creating a flavorful condiment perfect for drizzling over focaccia, pasta, or grilled vegetables.
4. **Creamy Whipped Feta Dip:** Delight your taste buds with this creamy whipped feta dip. A combination of tangy feta cheese, Greek yogurt, and fresh herbs, this dip is a delightful companion to focaccia, crackers, or vegetable crudités.
FOCACCIA WITH OLIVES AND ROSEMARY
This recipe was inspired by one from olive oil expert Lidia Colavita. You can make a meal around the bread by offering it as an accompaniment to bean soup.
Categories Bread Herb Olive Bake Vegetarian Rosemary Vegan Bon Appétit
Yield Serves 8
Number Of Ingredients 7
Steps:
- Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
- Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
- Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.
- Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.
FOCACCIA BREAD HERBED WITH BLACK OLIVE & FRESH ROSEMARY
Try it with Sun dried tomatoes instead of the olives. Have a dish of first press extra virgin olive oil, season it with pepper. Dip away!
Provided by Rita1652
Categories Yeast Breads
Time 45m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Cover potato with cold water in medium saucepan.
- Simmer until potato is tender.
- Drain, reserving cooking liquid.
- Mash potato.
- Meanwhile, sprinkle yeast over 1/2 cup warm (NOT HOT) potato water with dissolved 1 tablespoon sugar in small bowl, mix together.
- Let stand until the yeast begins to act, about 5 minutes.
- Add 2 tablespoons of the oil to the yeast mixture.
- In a food processor add together the flours, potato and salt.
- Pulse 4 times.
- With the machine running slowly pour through feed tube the yeast mixture.
- Adding rest of water to make a ball of dough in the machine.
- (Be careful not to over add the water) Use only enough water so the dough comes into a ball and away from sides of bowl.
- Knead for 1 minute in food processor.
- Turn out on a floured surface, and knead just until smooth.
- Keep the dough soft.
- Pour 1/2 teaspoon of the oil into a clean bowl.
- Place the dough in the bowl, turning once to oil the top.
- Cover.
- Let rise until doubled, 30 to 45 minutes.
- Punch the dough down.
- Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet.
- Gently press the dough out to about 1/2 inch thickness.
- Pour the remaining 1-1/2 teaspoons oil over the top of the dough.
- Use your knuckle to dimple the dough at 1-1/2 inch intervals.
- Sprinkle with the rosemary, black olives and the cheese.
- Place in a cold oven on the center shelf.
- Place a flat pan of hot water on the shelf below the bread.
- Let rise until doubled, 20 to 25 minutes.
- Sprinkle with salt to taste.
- Turn on the oven to 375°F.
- Bake the focaccia for 20 to 25 minutes, or until browned on top.
- Remove from the pan, and cool on a wire rack.
- Serve warm.
OLIVE AND ROSEMARY FOCACCIA
Provided by Valerie Bertinelli
Categories side-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Line a sheet tray with parchment paper and grease with a thin layer of olive oil.
- Place sugar and 1 1/2 cups water into the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the top. Let the mixture stand for 10 minutes to activate the yeast.
- Combine the bread flour, all-purpose flour, salt and the tablespoon rosemary in a large bowl. Add to the mixer along with the oil. Knead the dough on medium speed until it forms a smooth, supple ball that is not sticky to the touch, about 5 minutes. Turn the dough out on the prepared sheet tray, drizzle with olive oil and cover with a bowl or clean kitchen towel. Allow to rise until it doubles in size, about 2 hours.
- Using oiled fingertips, gently press the dough out onto the sheet tray, making dimpled indentations all over the dough. Cover with a towel and allow to rise again for another 45 minutes.
- Preheat the oven to 425 degrees F.
- Sprinkle the dough with the onions, olives and rosemary and drizzle generously with oil. Bake the focaccia until it is puffed and golden brown, 20 to 25 minutes. Drizzle with additional olive oil and sprinkle with sea salt flakes before serving.
Tips:
- To achieve the best flavor, use high-quality ingredients, such as fresh rosemary, Kalamata olives, and a flavorful olive oil.
- Make sure to let the dough rise until it has doubled in size. This will ensure a light and airy focaccia.
- Bake the focaccia until it is golden brown and the olives are slightly crispy.
- For a delicious variation, add other toppings to your focaccia, such as sun-dried tomatoes, roasted red peppers, or crumbled feta cheese.
- Focaccia is best enjoyed fresh out of the oven, but it can also be stored in an airtight container at room temperature for up to 2 days.
Conclusion:
Black olive and rosemary focaccia is a delicious and versatile bread that can be enjoyed as an appetizer, a side dish, or even a main course. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for both beginner and experienced bakers. So next time you're looking for a delicious and homemade bread to enjoy, give this black olive and rosemary focaccia a try. You won't be disappointed!
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