Focaccia Bread

Recipe from Monica Pileggi

Rosemary Focaccia Bread

This is a recipe from the Stanley Tucci cookbook. It includes some variations. I added Kalamata olives, cherry tomatoes, and red onion. 

Ingredients

 
1 package dry yeast
2-1/4 teaspoons sugar
1/2 cup warm water
2 c all-purpose flour
2 c bread flour
3 t kosher salt [divided]
1 c milk
5 T oil, plus more for oiling the bowl
Leaves from one 5-inch fresh rosemary
14-16 Kalamata olives, sliced in half
Red onion, sliced thin
14-6 cherry tomatoes, sliced in half
 
Directions
 
In a measuring cup, stir the yeast, sugar and warm water. Set aside for 5 minutes.
 
By electric mixer: In the bowl of an electric mixer fitted with a dough hook, mix the all-purpose and bread flours with 2 teaspoons of salt. Stir in the yeast mixture. Gradually stir in the milk and 3 tablespoons of the olive oil. Mix at low speed until the dough has come together and is smooth, about 5 minutes.
 
To mix by hand: Combine the all-purpose flour, bread flour and the 2 teaspoons of salt in a large bowl. Make a well in the center of these dry ingredients and add the yeast mixture. Mix with a fork while adding the milk and 3 tablespoons of the olive oil to form a soft, dry dough. Turn the dough out onto a lightly floured surface and continue mixing it with your hands. Knead until the dough has come together and is smooth, about 8 minutes.
 
Lightly grease a bowl with olive oil. Place the dough in the bowl, cover tightly with plastic wrap, and drape a dish towel over the bowl. Set aside in a warm place and allow to double in size, about 1.5 to 2 hours.
 
Lightly grease a large baking sheet (10 x 15-inch). Gently punch down the dough. Place it on a baking sheet and roll it out to fit evenly on the sheet. Cover with a dish towel and the dough to rise for 20 minutes.
 
Preheat the oven to 375 degrees F.
 
Use your fingertips to make random indentations in the dough. Drizzle the top with the remaining 2 tablespoons of olive oil. Sprinkle with the remaining 1 teaspoon salt and top with the rosemary, olives, onions and tomatoes. Bake until golden brown, about 25-30 minutes.
 

Allow to cool slightly before slicing and serving warm.

   
Serve with some olive oil for dipping.