Olive Foccacia ala Martha

by on December 21, 2013 » Add the first comment.
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Adapted from Martha Stewart Bakes

In kitchen aid stand mixer with batter beater installed, add the following:
2 1/4 cups water about 110°
1 teaspoon yeast
Four cups flour
Once the 4 cups have been incorporated, put in another 3/4 cups flour
Add 1/2 cup chopped black olives
and 1/2 cup chopped green olives
Remove to a large glass bowl, dust top with flour, and cover with plastic
Let rise until doubled in bulk . About half an hour

Put back on mixer and add 1 tablespoon salt 10 leaves chopped basil
Using the dough hook this time, knead until salt is incorporated
Put in covered glass bowl for a second 30 minute rise
Flatten a bit with your hands, and then fold edges over and place back in the bowl (folded side down) for a third 30 minute rise

This time, turn dough out onto cookie sheet with 1/3 cup olive oil
Flatten dough with your fingers turning to coat both sides
Spread to cover the entire pan
Cover with plastic wrap and let rise a fourth time for 30 minutes

Push 1/2 cup whole black olives and 1/2 cup whole green olives across surface of dough
Sprinkle garlic powder and onion powder lightly over the top
Bake at 450° for 30 to 40 minutes
Into squares to serve with feta or strips to serve with melted Gruyere, mozzerella, and Parmesan mixture

Find more like this: Grandpa's Use Only

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