Rosemary Focaccia Recipe
Citrus marinated olives, hummus, roasted garlic
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Ingredients
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Focaccia Dough
Citrus Marinated Olives
Roasted Garlic
Hummus
Method
Focaccia Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Make Dough
In a large mixing bowl, combine flour and salt. Add the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
- 5
Prepare for Baking
Preheat the oven to 425°F (220°C). Punch down the dough and transfer it to a greased baking sheet. Spread it out to fit the sheet.
- 6
Add Toppings
Create dimples in the dough using your fingers, drizzle with olive oil, and sprinkle with chopped rosemary.
- 7
Second Rise
Let the dough rise for another 20-30 minutes before baking.
- 8
Bake
Bake for 20-25 minutes or until golden brown. Let it cool before slicing.
Citrus Marinated Olives Preparation
- 9
Combine Ingredients
In a bowl, mix the olives, olive oil, lemon zest, orange zest, minced garlic, rosemary sprigs, and black peppercorns.
- 10
Marinate
Cover and let the mixture marinate in the refrigerator for at least 2 hours, or ideally overnight.
Roasted Garlic Preparation
- 11
Prepare Garlic Bulbs
Preheat the oven to 400°F (200°C). Cut the tops off the garlic bulbs to expose the cloves.
- 12
Drizzle with Olive Oil
Drizzle olive oil over the exposed cloves and wrap each bulb in aluminum foil.
- 13
Roast
Roast in the oven for 30-35 minutes until the cloves are soft and caramelized. Allow to cool before squeezing out the garlic.
Hummus Preparation
- 14
- 15
Process Until Smooth
Blend until smooth, adding more water if necessary to achieve desired consistency.
- 16
Serve
Transfer hummus to a serving bowl, drizzle with olive oil, and sprinkle paprika on top.
