Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Olive Focaccia Bread

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My mother works at a little Italian specialty shop in Pennsylvania called Talutto’s. It’s a tiny, magical store with all sorts of imported goodies and prepared foods. My favorite part of the shop is the olive bar, filled with delicious, salty goodness in all shapes and sizes. Every time I visit my family in PA, I almost always return to Boston with a big container full of mixed olives. It’s often more olives than one person should consume, so I’m experimenting with new ways to put them to use. The latest creation was a tasy olive focaccia bread, adapted from the Pioneer Woman. Counting the olives, all it took was five simple ingredients and some water to whip up this tasty bread. I served it to friends along with a big pasta dinner. —jacque

Ingredients

1-1/2 teaspoons Active Dry Yeast

1-1/2 cup Warm Water

4 cups All-purpose Flour

1 teaspoon Kosher Salt

1/3 cup Olive Oil

1 cup Olives, roughly chopped

Directions

1. Combine yeast and warm water. Let stand for a few minutes.

2. Combine flour and salt in a separate mixing bowl. You can use a standing mixer on low speed if you have one handy. I kick it old school by mixing with a fork and my hands.

3. Drizzle olive oil into the mixture until it works nicely into the dough.

4. Add in the yeast/water mixture and mix until just combined.

5. Work the dough into a ball and coat in another drizzle of olive oil. Cover the bowl tightly and set aside for 1 to 2 hours. You can also store it in the fridge if you need more time. I use the wait time to pit and slice the olives.

6. After your wait is over, remove the dough from the bowl and place onto a lightly floured surface.

7. Knead the chopped olives into the dough.

8. Divide the dough in half and roll each into a large, thin oval shape.

9. Place each on a cookie sheet drizzled with olive oil.

10. Bake for 30-40 minutes in a 400 degree oven, until it is a nice a crisp brown color.

11. Serve immediately or allow to cool and warm again before serving.

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One comment on “Mezze: Olive Focaccia Bread

  1. Pingback: Mezze: Herbed Chickpea Soup | Mezze & Dolce

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Information

This entry was posted on December 14, 2012 by in Breads, Mezze and tagged , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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