Eggless Rosemary-Olive Focaccia Bread

Serves: 10
Serving Suggestions: Served Hot OR Cold as is OR can be eaten with butter or balsamic vinegar


Tools:
1 Large bowl for sifting dry ingredients.
1 Food Processor Bowl for mixing wet ingredients. (Preferred Process)
1 Baking Tray/Pan (15×10 inch)
1 Kitchen Towel


Ingredients:
5 Cups All Purpose Flour (Indian Name: - Maida)
1 2/3 cups Warm Water
1 packet (Approx. 2tsp) Rapid Rise Yeast
1 Tsp Sugar
2½ Tsp Salt
¼ plus 3 Tbsp Olive Oil OR Any Oil - (for coating plus more for coating bottom of pan)
1 Tbsp Rosemary (Fresh or Dried)
¼ Small Onion sliced finely – Optional
¼ Cup Black Olives - Optional
¼ Cup Cheese (Any Cheese As per Taste)


Method:
Prep Work:  Preheat Oven to 425F(218C)

1. In the food processor bowl (or mixing bowl if kneading by hand), mix Warm Water, Yeast and Sugar. Cover and keep for 5-10 mins until foamy.
2.  Add Salt, Olive Oil and 4 ½ cups of All Purpose Flour (more can be added as needed).
3. Pulse the food processor until the dough comes together & Run the food processor for 1 minute. Add more flour (1/4 cup at time) as needed until dough forms.
4. Knead dough on a floured work surface or large bowl for 1 minute or until a smooth ball forms.
5. Pat the dough ball completely smooth & pinch any edges so that air cannot escape out.
6. Generously drizzle Olive Oil to coat the bottom of a 15×10 inch baking pan.
7. Place dough ball in pan and press into the bottom into an even rectangle shape.
8. Cover with kitchen towel and keep in a warm place for 1 to 1½  hours to rise.
9. With your finger, gently make indentations one inch apart all over the dough.
10. In a small bowl, mix 2-3 Tbsp of Olive Oil with Rosemary and sliced Onions.
11. Spread the Oil mixture over the top of the risen dough. Arrange Onions, Rosemary, Black Olives and Cheese evenly over the top.
12. Bake Focaccia for 20 mins (Keep an eye on it towards the end – as oven temp varies).
13. Serve Hot (Can be stored in an airtight container in the fridge for a 2-3 days)