salsa verde italiano on focaccia bread

Olive Focaccia


Makes 1- 12” round

1 3/4 cup all purpose flour

1 package dry yeast (2 1/4 teaspoons)

1 teaspoon sugar

1 teaspoon salt

3/4 cup warm water (110°-115°)

2 tablespoons olive oil, plus a bit extra

1/4 cup chopped, pitted Kalamata olives

1/4 cup diced, pitted Kalamata olives

1/4-1/2 teaspoon crushed red pepper flakes

In the bowl of a food processor combine flour, yeast, sugar and salt, mix well. Mix warm water and 2 tablespoons olive oil and pour into tube with motor running. Process till mixture comes together into a dough, about 30-35 seconds. Add 1/4 cup diced olives and process to combine. Turn dough out onto lightly floured surface and knead in chopped olives. Flour your hands and knead dough, adding in a few more tablespoons of flour, if necessary for dough to become smooth and no longer sticky. Rub some olive oil in a medium sized bowl; place dough in, turning to coat. Cover and let rise in a warm spot, for about 30 minutes. Preheat oven to 375°

Punch dough down and let rest for 5 minutes. Rub some olive oil on a sheet pan or a round pizza pan. Turn dough out onto lightly floured surface and roll into a 12” round. Sprinkle pan with 1-teaspoon cornmeal. Place dough on pan, cover and let rise for about 15 minutes. Brush dough with a bit of olive oil and sprinkle with crushed red pepper flakes. Bake for approximately 30 minutes.