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Recipe of the Day: Rosemary Focaccia with Olives

  • Yasmin Coles
  • February 8, 2011

Although rosemary seems like an innocent, sweet aromatic plant, it has been noted for centuries as a leading herb for its aphrodisiac powers.  Rosemary is known for its ability to increase circulation which, in seduction terms, is critical to fire one’s loins.

The power of the rosemary is also evident in its essential oil form.  With just a few drops in the bath or a light spray on silk pillowcases, the rosemary scent can drive one to a heightened sense of relaxation.  The rosemary oil is also known to increase skin circulation thus making it more sensitive to the touch.

Legend mentions the associations of this herb with the Virgin Mary; many believed that this aromatic was named after the Holy Virgin.  Actually, the rosemary was after the goddesses of love Aphrodite/Venus.  Early depictions of these goddesses show her holding a sprig of rosemary.

With its intense flavor and comforting scent, the rosemary is a perfect aromatic ingredient this Valentine’s Day.  Highlight its savory taste by baking something special: rosemary focaccia with olives.

Ingredients

1 12- to 16-ounce russet potato

2 1/2 cups (or more) bread flour

3 tsp fresh rosemary leaves

1 tsp salt

1 cup warm water (105 deg F t0 115 deg F)

1/4 tsp sugar

1 envelope dry yeast

4 tbsp extra-virgin olive oil

12 oil-cured black olives, pitted, halved]

1/2 tsp coarse sea salt

Directions

Pierce the potatoes with a fork.  Cook in a microwave for about 12 minutes, or until tender.  Cut in half, scoop out the flesh and mash.  Take about 2/3 packed cup of the potato and cool.  Set the remaining potato aside.

In a processor, combine 2 ½ cups flour, 1 ½ tsp rosemary and 1 tsp salt until the mixture is almost in rough powder form.  Add the potato and pulse 25 times.

Mix the hot water with sugar; sprinkle with yeast.  Set aside for five minutes or until foamy.

Stir in the yeast with the flour mixture; process until smooth.  Take the dough out and knead on a floured surface.  Place dough in a large oiled bowl and the cover with a towel.  Place in a dark, warm place for about an hour or until the dough rises twice its size.

Preheat the oven to 450 deg F; make sure that the rack is placed in the center of the oven.

Take out the dough and punch out the air.  Knead on a lightly floured surface.  Stretch the dough until round in size at 12 inches diameter.  Transfer the dough on an oil-brushed baking sheet (use olive oil).

Brush the dough with olive oil.  Press down the olives on the surface of the dough.  Sprinkle with sea salt.  Set the dough aside and let it rise for 20 minutes.

After 20 minutes, bake the dough for about 18 minutes or until golden.

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