The Pioneer Woman Tasty Kitchen
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Olive Focaccia

5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

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Level: Easy

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Description

A yummy flatbread packed with olives galore.

Ingredients

  • 1-½ teaspoon Active Dry Yeast
  • 1-½ cup Warm Water
  • 4 cups All-purpose Flour
  • 1 teaspoon Kosher Salt
  • ⅓ cups Olive Oil
  • 1 cup Olives (any Variety Or Combination), Roughly Chopped
  • Olive Oil, For Drizzling
  • Kosher Salt, For Sprinkling

Preparation

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.

In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.

Warm a non-metal mixing bowl in the microwave until warm. Coat it with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.

To make focaccia, blot olives with a paper towel to remove excess moisture.

Remove dough from bowl and place on a lightly floured surface. Place chopped olives on top of the dough, then very gently knead the olives into the dough. (Don’t overknead!) Divide dough in half and roll each half into a large, thin oval/rectangle. Place on separate sheet pans (or cookie sheets) drizzled with olive oil. Drizzle more olive oil on top of the ovals, then cover each one with plastic wrap. Put in a draft-free/warm place for one hour.

Preheat oven to 400 degrees.

Remove the plastic wrap (dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle surface with olive oil and sprinkle with kosher salt. Bake for 30 to 40 minutes, or until focaccia is golden brown.

Cut into pieces with a pizza wheel or sharp knife. Serve immediately.

2 Comments

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Gaston on 6.12.2013

When I can store in the fridge?
Before I put it in microwafe or after I teki it out?
What is a step after fridge?
Sorry – My english is not so good :(

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Taracooks on 6.15.2010

Another olive recipe my daughter will love.

6 Reviews

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habitat67 on 4.8.2011

PERFECT. I added rosemary too… and used corse Trader joe’s seasalt. Mmmmmm…

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adventuresineclecticism on 1.13.2011

This bread is so easy to make, it was the first bread I ever made, unless you count pizza dough! I couldn’t stop eating it. I ate one whole loaf by myself… Probably not the best for my waist but I LOVE it!

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Mary in Idaho on 8.2.2010

My only complaint about this recipe is…you can’t stop eating it when it comes out of the oven. I followed the recipe as written and was very pleased with the results. I did store the leftovers in a ziplock bag and the next day the flavor was still wonderful, but the dough was very soft. We liked the crunchy edges of the fresh baked bread better. Next time I will reheat the leftovers in the oven or under the broiler. Maybe even try the toaster???

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catie27 on 7.8.2010

Oh. My. Goodness. Incredible bread, very easy to make. I have made this recipe now several times, and each time I make it I enjoy it! I’ve bought bottled “mixed olives” that are soaked in wine, which were delish. I’m planning on using this recipe for other purposes now – maybe some pizza or different herbs. Thank you!

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pioneerwomanwannabe on 6.25.2010

I made this over the weekend (except I left out the olives b/c of picky eaters) and it was wonderful! I baked one herbed loaf on a pizza stone and the other plain loaf on a cookie sheet and both turned out great. Will definitely be making this again-it is very easy and I’m not even very experienced with making ‘yeasted’ breads!

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