Focaccia with Olives, Tomatoes, and Rosemary

Ingredients:

• 4 cups all-purpose flour
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1 1/2 cups warm water
• 1/2 cup olive oil
• 1/2 cup pitted kalamata olives, chopped
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons fresh rosemary, chopped
• Sea salt, to taste

Instructions:

1. In a large bowl, whisk together the flour, yeast, sugar, and salt.
2. In a separate bowl, mix together the warm water and 1/4 cup of the olive oil.
3. Pour the wet ingredients into the dry ingredients and stir to combine.
4. Knead the dough for 10 minutes, until it is smooth and elastic.
5. Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for 1-2 hours, until it has doubled in size.
6. Preheat your oven to 425°F and grease a baking sheet.
7. Punch down the dough and transfer it to the baking sheet. Use your fingers to press it out into a large rectangle.
8. Drizzle the remaining olive oil over the dough and use your fingers to spread it out.
9. Top the dough with olives, tomatoes, and rosemary, pressing them gently into the dough.
10. Sprinkle sea salt over the top, to taste.
11. Bake for 20-25 minutes, until the crust is golden brown.
12. Remove from the oven and let cool on a wire rack before slicing.

Verdict:

This focaccia is a delicious and savory treat. The combination of olives, tomatoes, and rosemary gives it a depth of flavor that is sure to satisfy. It is perfect as a side dish or as the star of a meal.

Serving Suggestions:

Serve warm with a side of marinara sauce for dipping. It also pairs well with soups, salads, or pasta dishes. Alternatively, slice it into small pieces and top with your favorite cheese for a delicious appetizer.