Porcini olive and rosemary focaccia - bon appetit

8 servings

Ingredients

Quantity Ingredient
Hot water
1 ounce Dried porcini mushrooms, reconstituted in 1 C hot water (separate recipe)
1 Envelope dry yeast
¼ cup Olive oil
2 teaspoons Coarse salt
2 teaspoons Chopped fresh rosemary
2 cups Plus 4 T (about) unbleached all purpose flour
½ cup Coarsely chopped pitted brine-cured olives (such as Kalamata)

Directions

Add enough hot water to porcini soaking liquid to measure ¾ C if necessary. Heat liquid in small saucepan to 105F to 115F. Pour into processor. Sprinkle yeast over. Let stand until yeast dissolves, about 12 minutes. Add oil, 1 t salt and 1 t rosemary. Process 3 seconds. Add 2 C plus 2 T flour and process until moist clumps form, adding more flour if necessary. Mix in olives, using 4 on/off turns.

Turn out dough into large bowl. Add porcini and knead until mixed in (dough will be firm and sticky).

Generously flour heavy large baking sheet. Turn out dough onto sheet.

Using floured hands, press out dough to irregular 13x9-inch rectangle. Sprinkle dough with remaining 1 t salt and 1 t rosemary.

Cover baking sheet with plastic wrap. Let dough rise in warm draft-free area until puffy, about 1 hour.

Preheat oven to 400'F. Bake bread until crusty, about 25 minutes.

Serve warm or at room temperature.

Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>

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