Sun-dried Tomato And Olive Foccacia Bread

1) In a large bowl, combine the water, yeast, honey, and 1 tablespoon of the olive oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.

2) Add 1 1/2 cups of the flour, rosemary, 3/4 cup of sun-dried tomatoes, 3/4 cup of olives and salt, mixing by hand until it is all incorporated and the mixture is smooth.

3) Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You might not need all of the flour.

4) Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, 3 to 5 minutes.

5) Oil a large mixing bowl with the sun-dried tomato oil.

6) Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

7) Preheat oven to 450F. Line a baking sheet with parchment paper. When dough is ready, shape dough into a oval loaf and place on baking sheet. Garnish the top with remaining olive and sun-dried tomato.

8) Bake dough for about 20 mins.

Chef's Note & Story

This can also be used as a pizza dough. Simply remove the olives and sun-dried tomatoes.