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Olive & Asiago Focaccia

Marla Hingley
Make some croutons with any leftovers, dice up and fry in a bit of oil until crisp on all sides.
5 from 1 vote
Prep Time 40 mins
Cook Time 15 mins
Total Time 55 mins
Servings 12



  • 3 cloves garlic minced
  • ¼ cup olive oil
  • 1 cup kalamata olives chopped or sliced
  • 2 Tbsp rosemary leaves chopped
  • Salt and pepper
  • ¼ cup asiago cheese grated


  • Mix together the flour, gum and salt in a large bowl.
  • In another bowl mix together 1 cup of warm water and the honey, then gently stir in the yeast and let sit for 10 minutes.
  • Make a well in the dry ingredients and pour yeast mixture in. Add egg whites and vinegar and beat at low speed until combined. Batter should be thick and smooth. If too thick to beat with a mixer, add 1 Tbsp of water at a time. Continue to beat for 3 more minutes.
  • Line a baking sheet with parchment, spray with a bit of oil and sprinkle on a teaspoon or so of cornmeal if desired (makes a crunchier bottom crust). Make one large rectangular shape, or divide dough in a half and shape into two 8” rounds (1" thick). Use wetted hands to spread dough out, then let rest for 20 minutes in a warm area.
  • Mix together the oil and garlic in a small dish. Dip the end of a wooden spoon into the oil mixture then randomly imprint the dough’s surface with dimples. Sprinkle the remaining topping ingredients over the surface (except the cheese), and lightly drizzle with the remaining oil mixture.
  • Bake at 450°F for 15 minutes, or until edges are lightly browned. Immediately sprinkle with the cheese, and allow to cool.
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