Olive and Blue Cheese Focaccia Bread
You know when you have this great idea for a recipe, and then you just can’t find the recipe online to make it easy? Well that was this recipe! I think I had to compile a few different ones here, but I love the salty-briny combo. You can use any kind of olive you really prefer in this recipe!
Serve this with some quality olive oil for dipping or with some warm soup, or shown here a great dipping sauce (sun-dried tomato pesto)
1 cup warm water
1 package active dry yeast
1/2 teaspoon honey
2 1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1/2 cup olives, pitted, dried, and roughly chopped
1/3 cup blue cheese, crumbled
In food processor with the dough hook attached, combine the water, yeast and honey and let stand for 5 minutes. Stir (process with hook) in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes.
Use the food process to add in the remaining flour and the salt and knead until smooth.
Transfer to an oiled bowl, cover with plastic and let stand for 1 hour.
Preheat the oven to 450°.
Oil a 9-by-13 inch rimmed baking sheet.
Transfer the dough to the sheet and press it down to fit.
Dimple the dough all over with your fingers and drizzle with 2 tablespoons of the olive oil.
Let the dough rise until puffed, about 20 minutes.
Scatter the olives and blue cheese over the dough.
Drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes, until golden.
Transfer to a rack to cool. Serve warm or at room temperature.