In a non-stick skillet, cook the onion in 1 T. Rosemary and Garlic Infused Oil over low heat for 5 minutes, to soften. Add 1 T. chopped rosemary and garlic and continue to cook the mixture an additional 2 minutes. Remove the skillet from the heat, add the black olives, and set aside to cool. In a small bowl or measuring cup, combine the warm water, yeast, and sugar. Stir to dissolve the yeast and sugar, and set aside until bubbly, about 10-15 minutes. In a large bowl, combine the 3 cups flour, 1/2 t. salt, 1/4 t. black pepper, and crushed red pepper flakes, and stir well to combine. Add the yeast mixture and cooled onion mixture and stir well to form a soft dough.
Turn the dough out onto a floured work surface and knead, adding additional flour if needed, until smooth and elastic, about 5 minutes. Place a little of the remaining Rosemary and Garlic Infused Oil in a bowl, place dough in the bowl, give it a twist, and turn the ball over to coat the other side. Cover, place the bowl in a warm place, and let rise for 1 hour or until doubled. Using a little of the remaining Rosemary and Garlic Infused Oil, lightly oil a 15 1/2 x 10 1/2-inch pan, sprinkle with 3 T. cornmeal, and set aside.
When the dough has doubled, punch it down and transfer it to a floured work surface. Knead the dough a few times. Sprinkle the work surface with the remaining cornmeal and roll the dough in it to coat the surface. Transfer dough to the oiled pan, and stretch it, as needed, to fit the pan. Using your fingertips, make "dimples" across the top of the dough. Brush remaining Rosemary and Garlic Infused Oil over the top of the dough, then sprinkle with the remaining chopped rosemary, salt, and black pepper. Allow to rise uncovered for 45 minutes. Bake at 425 degrees for 20-25 minutes or until slightly golden brown. Transfer the focaccia to a rack to cool. Serve warm or at room temperature and cut as desired.
Yield: One 15 1/2 x 10 1/2-inch focaccia
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