Focaccia with Olives

from Olive Oil Cooking
submitted by Anne Halsted
serves 4

1 package active dry yeast (2 ½ teaspoons)
2 cups all-purpose flour, plus ¼ cup for shaping
½ teaspoon plus 1 teaspoon sea salt flakes, divided
2 tablespoons extra virgin olive oil, preferably Italian
Finely shredded zest of 2 oranges and the juice of 1 orange
¼ cups extra virgin olive oil
2 garlic cloves, crushed
2 tablespoons fresh rosemary leaves, coarsely chopped
½ teaspoon coarsely crushed black pepper
1 cup dry-cured black olives

Put the yeast, flour, and ½ teaspoon sea salt in a food processor fitted with a plastic blade. Pulse briefly to sift the ingredients. Mix the oil with ⅔ cup warm water and, with the machine running, pour in all at once through feed tube.

Process, in short bursts, for 15 seconds until a soft mass forms (not a ball). It’ll be sticky and soft. Scoop out dough, adding extra ¼ cup flour as you knead, roll, pat, and thump down the dough for 2 minutes. Put the ball of dough in an oiled bowl and enclose the bowl in a large plastic bag. Leave in a warm place until dough has doubled, about 50 minutes.

Pat and stretch the dough into a 10 x 8-inch rectangle. Transfer to an oiled oven tray. Prod dough all over with your fingertips to form dimples to take the topping.

For the topping: Mix orange zest and juice, oil, garlic, rosemary, pepper, and ½ teaspoon salt in a bowl. Pour mixture over the dough. Sprinkle olives on top, pushing them well into the dimples. Set aside for 30 minutes to rest the dough.

Meanwhile, preheat oven to 400 degrees F. Bake focaccia for 25 to 30 minutes or until crusty and aromatic. Sprinkle with ½ teaspoon salt. Cut into generous squares, then serve hot or warm, with red wine.

For an alternative topping, mix oil with sliced green onions and half the salt and pour mixture over the dough.