Description
This Shallot and Green Olive Focaccia bread has a crispy, flaky crust that you may associate with the best deep dish pizzas. Top that flaky crust with the garlic and onion flavor of shallots and the salty tart flavor of green olives, and you are in complete bread heaven!
Ingredients
Scale
For 10″ skillet
- 1/3 recipe of my Perfect Pizza Dough
- 1/2 shallot, sliced into rings
- 10–15 green olives, sliced
- 1 Tablespoon dried rosemary (2 Tbsp fresh)
- 4 tablespoons Extra Virgin olive oil
For 12″ skillet
- 1/2 recipe of my Perfect Pizza Dough
- 1 shallot, sliced into rings
- 15–20 green olives, sliced
- 1.5 Tablespoons dried rosemary (2 Tbsp fresh)
- 5 tablespoons Extra Virgin olive oil
For 1/2 sheet jelly roll pan
- Full recipe of my Perfect Pizza Dough
- 1 1/2 shallots, sliced into rings
- 30 green olives, sliced
- 2 Tablespoons dried rosemary (4 Tbsp fresh)
- 1/3 cup Extra Virgin olive oil
Instructions
- Prepare pizza dough as directed in the recipe and allow it to rise for about an hour, or until doubled in size. Punch down dough.
- Coat the bottom of the cast iron skillet/jelly roll pan with a thin layer of olive oil.
- Pre-heat the oven to 450 degrees. (Make sure your oven is clean first, or food residue may catch fire at this temp. Not that I know from experience or anything…)
- Stretch the dough ball out in the center of the skillet until it’s about an inch thick and allow it to rise a second time until it fills the pan, about 30 minutes. (For the jellyroll pan, you may want to shape it into a rectangle before rising so it rises to the correct shape.) You don’t want to stretch the dough too thin, so it will only fill the skillet about 2/3 way before the second rise.
- While the dough rises, cook down the sliced shallots in a pan on the stove in a bit of olive oil over medium heat until they’ve started to soften, about 10 minutes. Remove from heat and set aside to cool. This will prevent them from being too crunchy on top of the bread.
- After the dough has finished rising the second time, use your fingertips to gently dimple the top of the bread, giving it that definitive focaccia texture.
- Brush a thin layer of olive oil across the top of the bread and top with softened shallots and green olives, pressing them into the surface so they won’t pop out while cooking.
- Sprinkle rosemary over the top and add a bit of kosher or sea salt as well to finish the bread.
- Bake in the oven for about 20 minutes, or until the top of the bread is a nice golden brown.
- Slice and serve while hot!
Notes
- Gluten-free: This is unfortunately not gluten-free if you’re using my dough recipe. Try the same process with your favorite homemade or store-bought gf pizza dough!
- Vegetarian/Vegan: This is vegan.
- To store: Allow leftovers to cool and then seal in an airtight bag.
Nutrition
- Serving Size: 6