Rosemary Olive Focaccia Bread - California Ripe Olives
Rosemary Olive Focaccia Bread - 10 servings Ingredients - Ingredients - 2 x 6 oz cans of California Black Ripe Olives (pitted), drained and sliced - 1 3/4 cup
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Cooking tools:
- Stand mixer
- Rolling pin
- Cooling rack
- Pepper mill
- Baking sheet
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Can opener
- Pastry brush
- Spoon
- Plastic wrap
Ingredients
- 2 x 6 oz cans of California Black Ripe Olives (pitted), drained and sliced
- 1 3/4 cup warm water
- 1 Tbsp. quick acting (instant) yeast
- 3/4 tsp. sugar
- 2 tsp. salt
- 1/3 cup olive oil, plus more for drizzling
- 4 1/2 - 5 cups all-purpose flour
- 2 Tbsp. chopped rosemary
- Coarse or flaked salt for topping
- Freshly ground pepper
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