Olive Basil Focaccia

Foccacia is an Italian bread begins by being shaped into a large, flat round that is liberally brushed or drizzled with olive oil and sprinkled with salt. Slits cut into the dough's surface may be stuffed with any herbs, onions r other items like olive before the bread is baked. Focaccia can be eaten as a snack, or served as an accompaniment to soups or salads. Focaccia is related to pizza, but not considered to be the same. Focaccia is quite popular in Italy..In some places they use it for sandwiches, such as the “pizza Romana” that we can have in Rome. In other places they top it with thinly-sliced vegetables, such as the one we can have in Manarola. More classically, it is drizzled with olive oil, coarse salt, and some herbs. Its one of the traditional bread of Italy...

3cups All purpose flour
2tsp Active dry yeast
1tsp Salt
1tsp Sugar
1 1/4cup Warm water
4tbsp Olive Oil (shaping,greasing, for drizzling)
1pinch Salt (for topping)
10nos Black Seedless Olives
1tsp Dry basil leaves

Mix the sugar, salt n yeast in luke warm water n let them sit for 5 minutes.. meanwhile take the all purpose flour in a mixing bowl n add the foaming yeast, mix everything well, its will be stickly at this point, transfer the them to lightly floured surface n knead for a while until they turn soft dough..

Coat a deep bowl with olive oil n place the soft dough also brush with more oil, cover it n let it rise for 1 hour in a warm place..After an hour it will almost doublez the size...put the dough in a round baking pan..mix both the dry basil leaves with 1tsp of olive oil n keep aside..Apply few drops of oil to the baking pan n press the dough to flatten them n let them sit again for 1 hour..

The dough will again rise n double in size..press the dough with ur fingertips n drizzle some oil...place seedless olives over them n brush the dough with basil-oil mixture n springle the salt..Preheat the oven to 475F n place the baking pan in middle rack n bake for 15 minutes r else until the dough turns slightly brown..

Serve them with cream cheese, salads etc...Excellent for dinner r breakfast sandwich...

Sending this to: Yeastspotting by Susan