Fennel, Kalamata, Rosemary and Pecorino Focaccia
Filed under
Breads
Servings: 6
Recipe courtesy Emeril Lagasse, 2006. Serves 6 to 8.
Ingredients
- 6 tbsp Water, warm
- 1 Active dry yeast, 1/4-ounce
- 2 tsp Sugar
- 2 cup Bread flour
- 2 tsp Salt, divided
- 11 tbsp Olive oil, extra-virgin, divided
- 1 1/2 cup Fennel, sliced
- 1/2 tsp Black pepper, freshly ground
- 1/4 cup Kalamata olive, pitted and chopped
- 1/2 cup Pecorino romano, grated
- 1 tbsp Rosemary, fresh needles
Directions
- In the mixer bowl stir the water, yeast and sugar to dissolve and let the yeast bloom until foamy.
- Add the flour, 1 1/2 teaspoons salt and 3 tablespoons oil and mix with the dough hook on low until a dough forms, then beat on medium 8 to 10 minutes.
- Put in a lightly greased bowl, cover with a damp towel or plastic and proof until doubled, about 2 hours.
- Meanwhile heat 2 tablespoons oil in a 10-inch saute pan and saute the fennel with 1/2 teaspoon salt and the pepper until lightly caramelized, about 3 minutes. Set aside.
- Preheat the oven to 450 degrees F. Punch down the dough, put it on a lightly oiled 9 1/2 by 13-inch sheet pan, cover and let double again, 30 to 45 minutes.
- Flatten the dough to fill the pan. Top with the fennel, olives, pecorino and rosemary and drizzle with the remaining 6 tablespoons oil.
- Bake until golden, 15 to 17 minutes, rotating halfway. Cool at least 15 minutes before cutting.