Baking with Basil

Yesterday was my mom’s birthday……..HAPPY BIRTHDAY MOMMA!!  We are heading back home to spend the weekend with her and my family.  We always have so much fun when we all get together.  I was going to take something sweet up for her but sweets is one thing we are never lacking.  So I decided to take something a little more savory and salty.  Goes better with the beer too.  ;)

I had these big colossal olives sitting in my fridge and since I’ve been on an olive kick this week, why not continue the trend.  While I was making the bread, I forgot how why I loved the recipe so much……it’s soo easy.  Mix ingredients, let stand, spread on pan, let stand, bake.  It’s great!!  The olive and sun dried tomato combination goes so well together.  You get some salt from the olives and the sweetness from the sun dried tomato.  This would be a great appetizer to take to a party or breadsticks served with marinara sauce.

(Printable Recipe)

Green Olive and Sun Dried Tomato Focaccia

Recipe adapted from vegetariantimes.com

Ingredients

• 1 tbsp olive oil, plus more for greasing bowl
• 4 1/2 cups all-purpose flour
• 2 tbsp sugar
• 1 1/2 tbsp salt
• 1 2/3 cup warm water
• 1 1/4 oz pkg rapid-rise yeast
• 1/4 cup grated Parmesan cheese
• 4-5 large pitted olives, chopped
• 4-5 oil packed sun dried tomatoes, chopped

Rub large bowl with olive oil.  Set aside.

In a separate bowl, combine flour, sugar, salt, and yeast.  Stir in 1 2/3 cup warm water and continue to stir for 2 minutes (dough may seem wet and sticky).  Transfer to prepared bowl.  Rotate dough around in bowl so all sides of dough are coated in oil.  Cover with plastic wrap, and let rise in warm place for 1 to 1 1/2 hours or until doubled in size.

Line baking sheet with parchment paper and spray with cooking spray.  Stir cheese into dough.  Transfer to baking sheet and spread to sides of sheet with wet fingers.  Brush top with 1 tbsp olive oil.  Let rise 1 hour, or until dough is level with sides of pan.  Place green olives and sun dried tomatoes over top of dough.  Sprinkle top with Parmesan cheese and course ground salt (if desired).  Preheat oven to 450 degrees.  Bake for 20-25 minutes, or until golden brown on top.  Cool 20 minutes on wire rack before unmolding and serving.