Or with a twist. In any case, this is an easy, authentic focaccia. The kind I first tasted years ago in Liguria, in the tiny hilltop town of San Pietro di Rovereto, where the one tiny store that sold focaccia for your morning coffee, sent me away with a paper bag of focaccia that oiled up by the time I walked the two blocks to the pink villa where I was a guest. (How’s that for a run-on sentence?)
This focaccia tastes like that. And we’re real lucky to be able to make it in our own kitchens without even breaking a sweat. Choose your toppings. Usually I go with sliced kalamata olives and rosemary. Sometimes, I slice up an onion and first simmer it in a little water with a few drops of oil. Then use it as a topping. I almost always sprinkle some nice finishing salt on top.
Try this. It’s in my cookbook, the one that’s titled the EASY Italian Cookbook. Because this recipe is easy. 🙂
Once you slice it up, you can store it wrapped well in foil. You can leave it at room temp, but by the second day, refrigerate. Or even wrap well and freeze.
Let me know how it goes. YUM.
Riviera Focaccia with Rosemary and Olives
2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon active dry yeast
1/2 teaspoon sugar
1 cup warm water
2 tablespoons plus scant 1/4 cup olive oil, divided
2-3 sprigs fresh rosemary, leaves removed, stems discarded
1/2 cup of pitted kalamata olives, or favorite pitted olives
1/4 teaspoon finishing salt, or regular salt
Combine the flour, salt, and pepper in a large mixing bowl. Whisk to combine. Add the yeast and sugar to a small mixing bowl, add 1 cup warm water. Stir once. When yeast puffs up (blooms), add 2 tablespoons olive.
Make a well/hole in the center of the flour mixture. Pour in the wet ingredients. Whisk together gently until flour is all absorbed and the mixture looks smooth, about 1-2 minutes. Cover dough in bowl with a clean kitchen towel. Place in a draft-free spot and let dough to rise until doubled, about 1 ½ hours.
Pour a scant 1/4 cup of olive oil in a quarter-sheet pan, or rimmed jelly roll pan (approximately 9 x 13-inches). Pour out the dough into the pan without folding it, using a spatula to help. Poke your fingers into some of the oil, so the dough won’t stick as you poke down the dough to fill pan. Push it into the corners and try to even out the thickness all around. Poking the dough gives it the characteristic pocked surface of focaccia. Cover the dough with piece of parchment, and then kitchen towel. Let rise about 30 minutes more. Preheat oven to 400 degrees F.
When the dough has risen a second time, discard parchment. Poke your fingers to make impressions again, scatter rosemary, olives, and finishing salt on top. Bake focaccia in the hot oven for about 20 minutes until golden. Allow to cool a few minutes before loosening from pan with a spatula. Cut into squares or strips.