Prune and Rosemary Focaccia

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, mix the warm water, yeast, and honey. Let it sit for about 5 minutes until it becomes frothy. Add the flour and salt to the yeast mixture. Stir until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size. Preheat your oven to 375°F. Punch down the dough and press it into a greased baking sheet, dimpling the surface with your fingers. Drizzle the dough with olive oil, then sprinkle the chopped prunes, rosemary leaves, and coarse sea salt evenly over the top. Bake for 20-25 minutes, until the focaccia is golden brown and sounds hollow when tapped on the bottom. Let it cool on a wire rack for a few minutes before slicing. Tip: For extra flavor, brush the top with a little more olive oil right after baking.