How to Guide

9
Green Olive Focaccia
INGREDIENTS:
• 1 rounded teaspoon active dry yeast
• 1 teaspoon honey
• 1 1/4 cups warm water
• 2 1/2 cups all-purpose flour
• 1/2 tablespoon kosher salt
• 1/2 teaspoon garlic powder
• 3 tablespoons extra-virgin olive oil, divided, plus more for hands and pan
• 12 green brine-cured olives, pitted and halved
• 2 teaspoons chopped fresh rosemary
PREPARATION:
1. Do ahead: Whisk together yeast, honey and water in large mixing bowl until
combined. Let sit 5 minutes. Stir in flour, salt and garlic powder with rubber
spatula. Continue to mix until dough forms and no dry flour remains. Drizzle 1
tablespoon oil over dough, turning to coat. Cover bowl and let rest in warm area
of kitchen until doubled in size, about 4 hours, or 8 to 12 hours in refrigerator.
2. Pour 1 tablespoon of oil onto 2 8”-round cake pans and tilt to coat pans,
including sides. Punch dough to deflate, divide in half and transfer to oiled
pans. Pour over any oil remaining in bowl and roll dough to completely coat in
oil. Let rise, uncovered, in warm area of kitchen until dough doubles in size, 2
to 4 hours.
3. Press “Convection” button and use selector knob to adjust temperature
to 350°. Press knob to set temperature, then turn knob to set time to 25
minutes. Press knob to begin preheating. Pour remaining oil over dough and
coat fingers to avoid sticking. Gently push fingers straight down into dough
to create dimples, stretching as you go to fill pan with dough, as needed.
Sprinkle olives and rosemary over dough.
4. Place one pan on turntable and press knob to start baking. Cook focaccia until
bread is golden-brown and cooked through. Repeat with remaining pan. Let
cool 5 minutes in pan, then turn out to wire rack to cool completely.