(with rosemary and olives)Ingredients :
2 sachets dry yeast
2 cups tepid water
2 tablespoons sugar
4 tablespoons olive oil
1/2 cup salad oil
1 teaspoon table salt
5 1/2 cups unbleached white bread flour
3 cloves garlic, crushed
1/4 cup olive oil for topping
12 pitted, halved black olives
1/2 cup little rosemary sprigs
1 tablespoon course salt
Method :
Dissolve the yeast in tepid water. Add the sugar, olive oil, salad oil, and table salt.
Mix in 3 cups of flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes.
Mix in the remaining flour by hand and knead the dough until it is smooth.
Allow the dough to rise twice in the bowl, and press down after each rising.
Grease two baking trays and divide the dough between the two trays.
Using your fingers, press the dough out to the edges of each pan.
Cover and allow to rise for about 30 minutes.
Insert the rosemary sprigs and partly press in the halved olives (spacing evenly), then brush with a mixture of the crushed garlic and oil reserved for topping.
Sprinkle with salt.
Bake at 180C for 30 minutes or until done.
recipe Focaccia Italian
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