Prepare 2 beautiful focaccia loaves with olives and onions with this authentic Italian recipe…

Prep Time: 1 hour 30 minutes (includes time for the dough to rise)

Bake Time: 1 hour

Total Time: 2.5 hours

Servings: 10 (Feeds approx 5 per bread)

Dry Ingredients

– 4 & ½ cups all purpose flour

– 1 packet dry yeast

– 2 tsp salt

– ½ tsp sugar

 Liquid Ingredients

– 3 cups warm water

– 3 tsp olive oil

Toppings (These are just suggestions; you can put anything you’d like on Focaccia!)

– 1 onion (sliced thin)

– 1 cup olives (chopped)

– sprig of rosemary 

– 1 & ½ cups tomato sauce

Directions

First, pre-heat oven to 150 (which is not baking temperature). You’re then going to add all dry ingredients for the dough into a Kitchen Aid (or similar) mixer using a dough hook attachment. Mix at a slow speed for about 5-10 minutes. After mixing dry ingredients, add 3 tsp of olive oil into the mix and let mix for another 5 minutes. Now add the 3 cups of warm water slowly (Don’t use all 3 cups right away! Start off pouring 2.5 cups). Mix the dough for about 10 minutes until consistency is sticky to the touch. If the dough isn’t sticky, add more water slowly from the ½ cup you should have left.

Take two 9.5 inch round baking dishes and coat them with oil. Spread dough evenly amongst the baking dishes. Cover with saran wrap and place ON TOP of the stove for one hour to rise, NOT in the oven. Halfway through rising, turn the oven on 350° F. Once the dough has risen, “claw” the top making small indents with fingers. Place your preferred toppings evenly on the dough and quickly place in the bottom level of the oven for about 1 hour or until golden brown.