I love focaccia! You don’t have to use this exact recipe for the base but at least add the olives and onions to your favorite bread.
Olive and Onion Focaccia
- 1 1/2 tsp active dry yeast
- 1 1/2 cups warm water
- 4 cups all-purpose flour
- 1 tsp kosher salt
- 1/3 cup olive oil
- 1 cup olives (I used black and purple)
- 1/2 cup finely chopped onion
Combine the warm water and the yeast. Allow to stand for about 5 minutes so the yeast can work. In a mixer bowl, combine flour and salt. With the mixer running on low speed with paddle attachment not the bread hook, drizzle in the 1/3 cup olive oil until combined with flour. Add the yeast water slowly while the mixer mixes. The combination will become sticky. In a greased bowl, place the bread ball and allow to sit for an hour or two, allowing the bread to rise.
Prepare the olives and onions. On a lightly floured surface, placed the dough and kneed in the olives and onions (blot them dry).
To make focaccia, blot olives with a paper towel to remove excess moisture. Kneed into the dough but be careful not to overwork. Place on a cookie sheet and gently spread out like you would a pizza crust, though not as thin. Allow to rise for another hour in a warm, draft free location. Drizzle with more olive oil and sprinkle with salt. Bake on 400 degrees for 35 minutes or until golden brown.