Mrs. Enloe’s Black Olive Focaccia Bread
- 1 cup of warm water
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 cups flour
- 1 tablespoon rosemary
- 1 4.25 oz can chopped black olives
- ½ cup chopped red onion
- 1 ½ teaspoon active dry yeast
Topping (Set aside for later):
- 1 6 oz jar sundried tomato pesto
Bread Machine Method
Add water, olive oil, sugar, and salt to the bread machine pan. Next dump in flour, rosemary, black olives, and onions. Make a dent in the middle and put the yeast in the dent. Select the dough cycle on the bread machine.
Food processor, Stand Mixer, or Dough Attachment Method
Combine all the dough ingredients except for water. With the machine running on low, slowly pour in water. Mix until a ball forms, and then stop the machine. Put the dough on a lightly floured surface and knead a few times until the dough is soft and pliable. Place the dough in a greased bowl and cover. Let the dough rise in a warm place for an hour.
When the dough cycle or hour is up, pat dough into a greased 9 by 13-inch baking dish or a 12 inch round pizza pan. Gently spread top of the dough with sundried tomato pesto.
Preheat the oven to 400 degrees. Let dough sit in a warm place while it’s heating.
Bake for 20-25 minutes or until the bottom of the bread is golden brown. Let the bread sit at least five minutes before serving.
I think that this bread tastes good with cheese since it already tastes like pizza.