This evening I attended the most amazing essential oils session at one of my good friends home (lots more on that tomorrow!) And her husband made the most delicious foccacia bread...I could have eaten it all! So, that bread is the inspiration for tonight's foodie Friday (and the reason my house will be smelling yummy tomorrow!) I am not sure his exact recipe but this is similar based off the taste.
Rosemary Olive Foccacia Bread (yield 2 loaves)
3 cups flour (I like to do half bread flour)
1 package active dry yeast
1 tsp sugar
1 tsp dry rosemary, crushed, divided
3/4 tsp salt
1/8 tsp black pepper
1 cup hot water
4 Tbsp olive oil, divided
1/3 cup sliced, ripe black olives
2 Tbsp yellow cornmeal
2 Tbsp grated Parmesan cheese
additional fresh coarse ground pepper & sea salt to top
In a large bowl combine flour, yeast, sugar, 1/2 tsp rosemary, salt & pepper. Stir in hot water & 2 Tbsp Olive oil. Turn onto lightly floured surface and knead about 3 minutes. Add olives and remaining rosemary. Knead about 1 minute. Put in a greased bowl, flipping once. Cover and rise about 45 minutes. Punch down then divide in half and cover to rise about 5 more minutes. Sprinkle cornmeal on greased baking sheets. Roll each into a round then cover and let rise until doubled, around 30 minutes. Use a clean finger to press 1/4 inch indentions all over the top of the loaves. Brush with remaining olive oil, sprinkle with cheese, pepper and rosemary. Bake at 375 for 25 to 30 minutes, until golden brown, sprinkle with a little sea salt and serve warm.
And as always use local and organic ingredients whenever possible.