Focaccia Bread with Olives and Roasted Tomatoes

Foccacia Bread with Olives and Roasted Tomatoes
Adapted from the original recipe at Inspired Taste

Ingredients

• 1/2 cup extra-virgin olive oil
• 2 garlic cloves, finely diced
• 1 tbsp chopped fresh thyme or 1 tsp dried
• 1 tbsp chopped fresh rosemary or 1 tsp dried
• 1/4 tsp fresh ground black pepper
• 1 cup warm water
• 2 1/4 tsp active dry yeast (1 packet)
• 1 tsp sugar
• 2 1/2 cups all-purpose flour
• 1 tsp kosher salt
• 4 roasted tomatoes
• 10 olives (pick your favourite kind) sliced

Directions

1. In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and the black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
2. In a large bowl, combine the warm water, yeast, and sugar. Stir a few times then let sit for 5 minutes. Add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
3. Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough.
4.  Press the tomatoes and olives into the dough then drizzle the top with the remaining 2 tablespoons of the garlic-olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly. Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.