I am excited to share this recipe for Fresh Herb and Olive Focaccia with you as part of The Longest Day fundraiser for the Alzheimer’s Association. Please consider making a donation to help support research to find a cure!
Recipe provided by: Denise Gerlach
In memory of: Virginia Falcsik
Fresh Herb and Olive Focaccia
- 1 package quick-rise dry yeast
- 1 1/4 cups warm water
- 3 1/2 Tbsp. olive oil
- 3 Tbsp chopped herbs of your choice (rosemary, oregano, basil and/or sage)
- Sea salt and freshly ground pepper, to taste
- 3 1/2 – 4 cups bread flour
- 1sweet onion, thinly sliced
- 24 pitted Kalamata olives, chopped
In the bowl of a stand mixer, dissolve the yeast in the warm water. Add 2 Tbsp of olive oil, 1 tsp of chopped herbs, salt and pepper. Using the dough hook, gradually beat in 3 cups of bread flour. Dough will be soft but should hold its shape. Continue kneading with dough hook, adding a little more flour at a time, until the dough is smooth and comes away from the sides of the bowl (about 6 minutes).
Form dough into a ball and place in a bowl that has been greased with additional olive oil. Turn the dough over so the top is oiled; cover with plastic wrap and a tea towel and place in a warm spot. Let the dough rise until double in size, about 45 – 60 minutes.
While the dough rises, combine the onion, remaining herbs, olives, and 1 Tbsp of olive oil. Set aside.
Oil a rimmed cookie sheet.
When the dough is double in size, punch down and transfer to a lightly floured work surface. Shape it back onto a ball and place on the oiled baking sheet; let rest for five minutes. Push and stretch dough until it covers the baking sheet. Cover the dough again with a tea towel; let rest again for another 30 – 40 minutes or until puffy.
Preheat oven to 425 degrees.
Make little dimples in the dough with your fingertips. Brush with remaining olive oil and cover evenly with olive-onion mixture. Bake 18-20 minutes or until golden brown.
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