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Olive Focaccia

Makes: 24 servings
Prep 30 mins Rise 1 hr 30 mins Cool 20 mins Bake 425°F 20 mins
Olive Focaccia
Ingredients
  • 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
Directions

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

Fresh Grape Chutney
Makes: 24 servings
Serving size: 2 tablespoons
Yield: 3 cups
Start to Finish 10 mins
Ingredients
  • 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
Directions

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.

Nutrition Facts (Olive Focaccia)
  • 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 (g) 44,
  • sodium (mg) 197,
  • Potassium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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