Kalamata Olive & Rosemary Focaccia

Like the great Oprah once said I LOVE BREAD! I truly love bread so much. I know, i know gluten-free and carbs — blah! blah! blah!

But bread is one of the oldest foods ever prepared. Earlier this year an egyptologist made bread from 4,500-year-old yeast found in an ancient vessel. All im trying to say is bread is important. PERIOD

After watching Samin Nosrat, Salt, Fat, Acid, Heat documentary on netflix I decided to try to make the lugarian focaccia she makes on one of the episodes and let me tell you ITS AMAZING!

This recipe however is a modified, smaller batch version of her recipe with some added olives and rosemary.

Ingredients

For the Dough:

• 3 cups all-purpose flour

• 1/2 tsp instant yeast

• 1 1/4 cups room water

• 4 tsp kosher salt

For the brine:

• 1 ½ teaspoons Kosher Salt

• 1/3 cup water

Toppings:

• ¼ cup olive oil

• Kalamata Olives (Pitted)

• Fresh Rosemary

Directions:

1. In a large bowl, combine the flour, yeast, and salt. Slowly pour in the water.

2. Stir the salt, flour, yeast and salt together and use your hands to finish mixing the dough.

3. Cover the bowl with food wrap (plastic wrap works too). Leave out at room temperature to rise for 12 hours or until the dough doubles in volume.

4. Once ready, shape and stretch out the dough. Pour 2 tbs of olive oil onto the dough.

5. Put the dough onto the cast iron and gently stretch it to the edge of the skillet.

6. Dimple the dough by pressing the pads of your first three fingers in at an angle. (thanks Samin!) Make the brine.

7. Pour the brine onto the dough to fill in the dimples. Let rest for 30 minutes until the dough is a bit bubbly.

8. Pre-heat oven to 450°F. Once the oven is ready, sprinkle some salt, add the rosemary and kalamata olives. Place the cast iron on the middle rack.

9. Bake for 30 minutes or until golden brown.

10. Drizzle some olive oil & serve!