Olive Focaccia
A savory focaccia studded with ripe olives and spearmint, brushed with pesto before baking.
Ingredients
water
3/4 cup (1.5 lb loaf) / 1 cup (2 lb loaf)
olive oil or vegetable oil
1/4 cup (1.5 lb loaf) / 1/3 cup (2 lb loaf)
bread flour
3 cup (1.5 lb loaf) / 4 cup (2 lb loaf)
sugar
1 tsp (1.5 lb loaf) / 1 1/2 tsp (2 lb loaf)
fresh mint (chopped)
2 tbsp (1.5 lb loaf) / 3 tbsp (2 lb loaf)
salt
3/4 tsp (1.5 lb loaf) / 1 tsp (2 lb loaf)
active dry yeast or bread machine yeast
1 tsp (1.5 lb loaf) / 1 1/4 tsp (2 lb loaf)
ripe pitted olives (coarsely chopped)
1/4 cup (1.5 lb loaf) / 1/3 cup (2 lb loaf)
store-bought pesto
1/4 to 1/3 cup (1.5 lb loaf) / 1/3 to 1/2 cup (2 lb loaf)
Instructions
1
Make the dough
Choose the recipe size. Add all ingredients except the pesto to the bread machine according to the manufacturer's instructions. Select the 'dough' cycle.
2
Rest
Remove the dough when the cycle finishes. Deflate it, cover, and let rest for 10 minutes.
3
Shape
Oil an 11- or 12-inch pizza pan (use a 13- or 14-inch pan for the 2-pound recipe). Place the dough in the pan and press it out with your palms into an even round slightly smaller than the pan. Poke holes all over the surface with your fingertips.
4
Top and bake
Spread the pesto evenly over the surface of the dough. Cover and let rise in a warm place for 30 minutes. Bake in a 400°F (about 200°C) oven for 25 to 30 minutes, until the edges are golden. Cut into pieces and serve warm or cold. Leftovers can be frozen.
