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Rosemary-Olive Focaccia with Sea Salt

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Prepare delicious  fresh Rosemary-Olive Focaccia with Seat Salt in your Gourmet Outdoor Wood Oven! See the full video and more recipes on Cuisinart BBQs YouTube Channel.

Rosemary-Olive Focaccia with Sea Salt

Prep Time50-55 mins
Cook Time15-20 mins
Ready In1 hr & 20 mins
Yields4 servings

Ingredients

  • 3 pc – Fresh Rosemary
  • 3 pc – Shallots – peeled and fine slice
  • 1/2 cup – Green Olives– pitted
  • 1/2 cup – Black Olives– pitted
  • Extra Virgin Olive Oil– to taste
  • Flaked Sea Salt – to taste
  • Fresh Ground Black Pepper – to taste

Technique

  1. Preheat outdoor wood oven for 45 minutes before use to 230°C (450°F)
  2. Dust work surface with flour, turn out dough and using your fingertips press into oval shape
  3. Dough should be ½“ thick to the edges, dip fingers in flour and press holes in the dough
  4. Tuck rosemary sprigs and olives randomly into the holes, season with salt and pepper
  5. Place on stone with pizza peel
  6. Bake for 20-15 minutes or until bread has puffed up around olives, well risen and golden-brown
  7. Remove bread from oven with pizza peel, drizzle olive oil and cool, serve warm

Focaccia Dough

Ingredients

  • 500 g – White Bread Flour
  • 7 g – Active Dry Yeast
  • 250 ml- Warm Water
  • 2 Tbsp – Extra Virgin Olive Oil
  • 2 tsp – Flaked Sea Salt – to taste

Technique

  1. Combine yeast, water and oil in a stand mixer bowl, allow yeast to activate for 10 minutes
  2. Sift salt and flour in a bowl, slowly incorporate mixture into mixer with dough hook until dough forms
  3. Turn out dough into a greased stainless bowl, cover with damp cloth
  4. Allow dough to rise at room temperature 1 hour or until doubled in size, refrigerate for up to 48 hours

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