Focaccia With Olives and RosemaryThis is one of favorite Focaccia recipes. It is a big hit with everyone who tastes this and I never have any to take home. They always request a copy of the recipe. I originally made this for my Cooking Light Cooking group. I have to say that the recipe is quick to prepare but you must allow 3 1/2 hours. The dough needs to rise not once but 3 times.
I have made the following changes to this recipe:I sprinkle a little Kosher/sea salt on the top.
Blend the reosemary and the olives into the dough so that it does not fall off.
Make sure you use ALL the olive oil in this recipe.
Depending upon your oven temperature you may have to bake this 3-4 minutes less.
