Rosemary Olive Focaccia Bread

Prep Time: 10 mins | Cook Time: 20 mins | Course: Baked Goods | Servings: 15 

This rosemary and Kalamata olive focaccia is so tender, fluffy and delicious. Thanks to gimmesomeoven for this most inspiring recipe (I added the olives in). I’ve been so excited to try my artsy skills out ever since I first saw focaccia used as a canvas. This is simple compared to what my original vision was but it's true to the recipe; a hint of what's inside the bread. Art is funny that way...you begin with a vision and what will be is that which emerges.

2 ⅔ cups warm water

4 tsp sugar

2 Tbsp yeast

½ cup olive oil (more for drizzling)

7 cups flour

4 tsp sea salt (more for sprinkling on top)

2-4 sprigs fresh rosemary, minced

¾ cup kalamata olives, diced in half or thirds

Pour warm water, sugar, yeast and olive oil in a stand mixer bowl. Let stand to get foamy while you measure flour and salt on top. Mix together on medium low speed with rosemary and olives for about 2-3 minutes or until dough begins to show some elasticity. Cover mixing bowl with plastic wrap and place in the (off) oven with the light on. Allow to rise for about an hour. Oil a rimmed cookie sheet with a bit of olive oil and press dough into the pan stretching dough a bit to reach the corners. They will shrink back some at first but after the second rise can be pressed closer. Dimple with your finger tips and drizzle with some olive oil and a sprinkle of sea salt and if you wish some edible art work of your own. Preheat oven to 400*. Let rise for another 30 minutes and bake for 20 minutes.