Focaccia with Black Olives
- SERVINGS: 6 hors d'oeuvre or 4 main course servings
Focaccia and pizza are traditionally drizzled liberally with olive oil. Here, the dough is lightly brushed with extra-virgin olive oil before baking and again just before serving. The flavor hits your palate with the first bite, giving the impression that there's more oil than there really is.
- 1 tablespoon all-purpose flour, for rolling out the dough
- 1 pound store-bough pizza dough
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced thyme or rosemary leaves
- 1 cup fleshy black olives, such as Calamata or Gaeta
- Preheat the oven to 450°. Place a pizza stone or a heavy sheet pan in the oven to heat for at least 30 minutes.
- Sprinkle the flour on a work surface. Flatten the dough into a disk and roll it out into a rough 12-inch round. Transfer the dough to a cookie sheet lined with parchment paper. Prick the dough all over with a fork and brush with 1/2 tablespoon of the oil. Sprinkle with the thyme, cover lightly with plastic wrap and set aside to rise until puffy, about 20 minutes.
- Pit the olives: on a work surface, tap the olives with a heavy object, such as a stone or a meat pounder, to split them open. Remove the pits. chop the olives very coarsely and scatter them evenly over the dough; press the pieces in gently.
- Slide the focaccia on the parchment paper onto the hot pizza stone or pan in the oven. Bake for 15 to 20 minutes, or until the bubbles are golden and the edges are browned. Remove the focaccia from the oven and brush with the remaining 1/2 teaspoon of oil. Cut the focaccia into wedges and serve at once.
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