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Focaccia with Moroccan Olives, Sun-Dried Tomato, Rosemary, and Fleur de Sel

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    Focaccia with Moroccan Olives, Sun-Dried Tomato, Rosemary, and Fleur de Sel

    Our focaccia is made in the traditional style with a yeasty, crusty base topped with pungent olives, sun-dried tomatoes, herbs, and fleur de sel.

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    2 Tbsp (30 mL) active dry yeast
    2 1/2 cups (625 mL) warm water
    1/4 cup (60 mL) extra-virgin olive oil
    3 1/2 cups (850 mL) all-purpose flour
    3 cups (750 mL) whole wheat flour
    4 tsp (20 mL) kosher salt
    1/2 cup (125 mL) pitted and chopped sun-dried Moroccan olives
    1/4 cup (60 mL) chopped sun-dried tomatoes
    1 to 2 Tbsp (15 to 30 mL) chopped fresh rosemary
    1 to 2 Tbsp (15 to 30 mL) coarse fleur de sel
    3 Tbsp (45 mL) extra-virgin olive oil

    Measure all ingredients and set aside.

    Dissolve yeast in warm water. Once dissolved add 1/4 cup (60 mL) olive oil.

    In large mixing bowl combine flours and salt. Add liquid mixture to flours and mix by hand to form a shaggy mass. Knead mixture slightly on lightly floured surface, for about 2 minutes. Place dough in lightly greased bowl, turning to grease all over. Cover with plastic wrap and set in warm, draft-free place until doubled in bulk, about 1 hour. Dough will be very soft.

    Preheat oven to 450 F (230 C). Punch down dough. Grease large 12 x 15 in (30 x 38 cm) baking sheet with shallow sides. Carefully place dough on prepared baking sheet and stretch to fit pan. Let rest for 15 minutes.

    Press fingertips into dough to create dimples. Sprinkle with olives, tomatoes, rosemary, and fleur de sel and press lightly into dough. Drizzle 3 Tbsp (45 mL) olive oil liberally over surface. Open oven and lightly spray with water. Alternatively, place small pan of water in the bottom of the oven. This will help give the initial rise a boost and help obtain a perfect crust. Bake focaccia in oven until nicely browned and bread tests 200 F (90 C) when tested with a thermometer in the centre, about 20 to 25 minutes. Remove to cooling rack and let cool for 10 minutes before slicing.

    Makes 60 - 1 x 3 in (2.5 x 8 cm) fingers.

    2 servings contain: 138 calories; 4 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 23 g carbohydrates (0 g sugars, 2 g fibre); 510 mg sodium

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    Gluten free: It’s tough to compromise on traditional focaccia, although there are stores that deliver on some excellent gluten-free substitutes for focaccia if there’s a need in the crowd.

    source: "Festive Brunch fo Savour", alive #362, December 2012

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    Focaccia with Moroccan Olives, Sun-Dried Tomato, Rosemary, and Fleur de Sel

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