This is one of my favorite breads to make with dinner.
Makes one 17x11in rectangular focaccia
Ingredients
1 pkg. active dry yeast
4 ½ cups/540g unbleached all-purpose flour
1 ¼ teaspoon salt
1 cup hot water (120F)
1 cup hot milk (120F)
¼ cup olive oil
1 cup coarsely chopped, pitted black olives
1. In a large bowl with a whisk or in the work bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the yeast, 2 cups of the flour, and the salt. Add the hot water, hot milk, and the olive oil. Beat until well combined, about 2 minutes. Mix in the olives. Add the remaining flour, ½ cup at a time, until a soft dough that just clears the sides of the bowl is formed. Switch to a wooden spoon when necessary if making by hand. The dough will be sticky soft and oily. Scrape down the sides of the bowl, drizzle the sides of the bowl with a bit more olive oil, and cover loosely with plastic wrap. Let rise at room temperature until doubled in bulk, about 1 hour.
2. Oil or parchment-line a 17x11in baking sheet. Turn the dough out onto the baking sheet. Spread and gently pull the dough, flattening it to fit the entire baking sheet. Smear the top evenly with all the pesto. Let rest, uncovered at room temperature for 15 minutes.
3. Twenty minutes before baking, preheat the oven to 450F, with a baking stone on the bottom rack, if desired. Place the sheet or pans directly on the hot stone, if using, or on the lowest oven rack and bake 15 minutes. Reduce the oven thermostat to 350F and continue to bake until golden and the bread springs back when pressed gently, 20 minutes more. Let cool in the pan 5 minutes. Using a spatula, loosen the sides with a knife and slip the bread out carefully onto a clean dish towel or to a cooling rack. Cool and serve at room temperature.
Olive Pesto
Ingredients
1 can (6 ounces) California pitted black olives
¼ fresh grated parmesan
¼ bunch flat-leaf parsley, stemmed
1 tablespoon capers, rinsed and drained
2 to 4 tablespoons fruity olive oil
1 tablespoon fresh lemon juice
Pinch of fresh or dried thyme leaves
Freshly ground black pepper to taste
Place all ingredients in a food processor or blender. Pulse on and off until rough textured puree is made. Store in the fridge for up to 5 days before using. May also be made using a mortar and pestle.
Recipe from “The Bread Bible” by Beth Hensberger
