← Back to Search Results baking Italian
foccacia

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Yield : Serves 6

Ingredients

  • 2 packages active dry yeast
  • 1 cup lukewarm water
  • 3 teaspoons salt
  • 3 1/2 cups all-purpose flour
  • 1/3 cup mashed potatoes
  • 7 tablespoons olive oil
  • ¼ pound oil-cured black and green olives, pitted
  • ¼ medium-soft goat cheese, crumbled
  • 1 tablespoon lightly chopped rosemary

Directions

In a bowl, dissolve the yeast in the lukewarm water. Add the salt and set aside until it begins to foam and bubble. Gradually add the flour and mashed potatoes, mixing until the dough forms a sticky ball. Add 1 1/2 tablespoons of the olive oil.

Coat a bowl with 2 tablespoons of the olive oil. Place the dough in the bowl and turn to coat with olive oil.

Cover with a damp cloth and let rise in a draft-free place for 25 minutes.

Punch down with the dough and place on a baking sheet coated with 1/2 tablespoon olive oil.

Shape it into a 1/2-inch thick round or oval.

Randomly press the olives into the dough.

Sprinkle with the remaining 3 tablespoons olive oil, the goat cheese, and rosemary.

Allow to rest for 20 minutes.

Preheat the oven to 400°.

Bake the focaccia for 30 minutes, or until golden.

Serve warm.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

497kcal (25%)
52mg (5%)
2mg (3%)
59mcg RAE (2%)
151mg
25mg
12g
1g
3g
59g
9mg (3%)
1528mg (64%)
5g (27%)
24g (36%)
4mg (23%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
raos-cookbook Rao's Cookbook
by Frank Pellegrino
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-sweet-life The Sweet Life
by Kate Zuckerman
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-provence-cookbook The Provence Cookbook
by Patricia Wells
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?