The focaccia for this appetizer bread can be made the night before and reheated.
- Makes: 24 servings
- Prep: 30 mins
- Rise: 1 hr 30 mins
- Cool: 20 mins
- In a small bowl combine the warm water, yeast, 3 tablespoons of the olive oil, and the sugar. Let stand about 5 minutes until bubbly. In a large bowl combine 4 cups of the flour, the rosemary, oregano, and 1 teaspoon of the salt. Add olives and yeast mixture to flour mixture. Stir until a dough forms. Turn dough out onto lightly floured surface and knead in enough of the remaining flour to make a moderately stiff dough (5 to 8 minutes total). Place dough in a lightly oiled bowl, turning once. Cover; let rise in a warm place until double (1 to 1-1/2 hours).
- Turn dough out onto a lightly oiled 15x10x1-inch baking pan. Press dough to fit pan. Brush dough with remaining 1 tablespoon olive oil. Sprinkle with remaining sea salt. Cover and let rise 30 minutes.
- Meanwhile, prepare the Fresh Grape Chutney (recipe below).
- Preheat oven to 425 degrees F. Bake for 20 to 25 minutes or until golden. Remove to wire rack; cool at least 20 minutes. Cut into squares. Serve with Fresh Grape Chutney. Makes 24 servings
Fresh Grape Chutney
- Place grapes in food processor bowl; process with 3 or 4 on-off turns until coarsely chopped; set aside. In a large skillet melt butter; add onion and cook until just tender. Add fresh rosemary or dried rosemary and dried oregano. Cook for 1 minute. Add chopped grapes and red wine vinegar; cook 1 to 2 minutes more or until heated through. Transfer to serving bowl. Serve using a slotted spoon. Makes 24 (2 tablespoon) servings.
Nutrition Facts (Olive Focaccia)
- Per serving:
- 105 kcal cal.,
- 3 g fat
- 2 g monounsatured fat),
- 197 mg sodium,
- 16 g carb.,
- 1 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet