- 2 cups all-purpose flour
- 1 packet of yeast
- 1 tablespoon sea salt
- 1 cup warm water
- 6 tablespoons More Than Olives Arbosana “Organic” Olive Oil
- 1 teaspoon sea salt
- 1 tablespoon fresh or dried rosemary
- More Than Olives Barrel Aged Balsamic for drizzling
In a medium bowl combine the flour, yeast, and salt. Slowly add ½ cup of warm water while stirring the mixture. Add 2 tablespoons of the More Than Olives Arbosana Blend Extra Virgin Olive Oil. Once blended add another ½ cup of water. Mix until the ingredients are fully combined.
Place the dough on a floured surface and knead with the heel of your hand until smooth. Brush the inside of a large bowl with More Than Olives Extra Virgin Olive Oil. Place the dough in the oiled bowl, and rotate the dough to fully coat in oil. Cover the bowl with a towel for an hour.
Preheat the oven to 450℉. After an hour, uncover the bowl and lightly press the dough with your knuckles to flatten it without removing all of the air bubbles.
Transfer the dough to an oiled iron skillet. Gently press the dough with your fingertips so it reaches the edges of the pan. Poke evenly dispersed holes halfway into the dough with your fingertip. Sprinkle sea salt and rosemary to taste.
Bake the dough in the middle of the oven for 20-30 minutes, or until golden brown on top. Let the focaccia cool for about 15 minutes before cutting and serving. Pour More Than Olives Arbosana “Organic” Extra Virgin Olive Oil into a small shallow bowl and drizzle with More Than Olives Traditional Balsamic Vinegar. Dip the warm focaccia into the mixture and enjoy!