Parmesan, Rosemary, and Olive Focaccia

Updated at: Mon, 16 Oct 2023 01:23:48 GMT

Step 1

1. In a small bowl, microwave the water for 20 to 30 seconds until it’s lukewarm. Sprinkle the yeast over it and let it sit for 5 minutes to activate.

Step 2

2. In a medium bowl, combine the flour, 3 tablespoons of oil, salt, and the yeast mixture. Mix with a spatula until all the dry bits have been mixed in. Add the rosemary and olives. The dough will be very loose and wet.

Step 3

3. In a large bowl, pour 1 tablespoon of oil and spread it around until the bowl is well greased. Put the dough in the bowl and then flip it so all the dough is coated in oil. Cover the bowl with plastic wrap and let rise for 30 minutes. Then uncover the dough. Wet your hands, take one side of the dough, and fold it over the center. Take the other side of the dough and fold it over the center. Take the top side of the dough and pull it down to the bottom. Then take the bottom side of the dough and pull it over the top. Cover with plastic wrap and let it rise for 30 minutes more.

Step 4

4. Spray a loaf pan thoroughly with nonstick baking spray. Place the dough in the pan, stretching it with your fingers to fill the pan. Poke indents into the top of the dough. Sprinkle the remaining 1 tablespoon of oil and the Parmesan over the top. Cover the plastic wrap and let it rise for 45 minutes.

Step 5

5. Preheat the oven to 425°F.

Step 6

6. Bake the focaccia for 20 minutes, or until it’s evenly browned. Cool on a wire rack, then slice into six pieces.

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