SPECIAL
OFFER:
- Limited Time Only! (The ad below will not display on your printed page) 
|
|
Page |
3x5 |
4x6 |
New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Olive Focaccia
- 1 1/3 cups warm water (105 to 115 degrees F.)
- 1 package active dry yeast
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon sugar
- 4 1/4 - 4 3/4 cups all-purpose flour
- 1 tablespoon chopped fresh rosemary or 1 tsp. dried rosemary, crushed
- 1 teaspoon dried oregano, crushed
- 2 teaspoons coarse sea salt or Kosher salt
- 1 cup pitted Kalamata olives, sliced
- 1 recipe Fresh Grape Chutney
1. 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).
2. 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.
3. Meanwhile, prepare the Fresh Grape Chutney (recipe below).
4. 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
Yield: 3 cups
- 4 cups seedless red grapes
- 1 tablespoon butter
- 1/2 cup onion
- 1 teaspoon snipped fresh rosemary or 1/4 tsp. dried rosemary
- 1/4 teaspoon dried oregano, crushed
- 2 tablespoons red wine vinegar
1. 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.
- Servings Per Recipe 24,
- cal. (kcal) 105,
- Fat, total (g) 3,
- carb. (g) 16,
- Monosaturated fat (g) 2,
- fiber (g) 1,
- pro. (g) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 44,
- sodium (mg) 197,
- Potassium (mg) 30,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.