I fell in love eating Marinated Olives and Skillet Focaccia Bread when I went to this great restaurant in down town Chicago, Cicchetti. Unfortunately it closed down, but that won’t keep me from making it and eating it. Obviously my recipe is different than theirs but the whole culture of eating it still applies :-). The olives are really easy to make and believe it or not, so is the bread. I mean to be honest Focaccia goes well with just about everything so having a ton leftover is no big deal, just serve it up with the next meal. The only thing I wish I would have done a little different is cooked it for a shorter period just to ensure it stays incredibly moist. Not that it wasn’t moist I just like spongy types of bread, I’m weird I know. You will need a 16 inch skillet to make this focaccia bread recipe work. I had a bunch of people to feed so that’s what I used, sorry. Oh yea, for the olives make sure to buy them with out the seed in it. Make it easy on your guests will ya 🙂
Pinterest time below!
Marinated Olives and Skillet Focaccia Bread
For the Olives:
- 1 pound each seeded Kalamata Spanish and Castelvetrano olives
- 6 peeled cippolini onions
- 5 loves of garlic
- 2 sprigs each of fresh rosemary thyme and oregano
- 1 teaspoon of black pepper corns
- salt to taste
- 1/3 cup of red wine vinegar
- 1 cup of olive oil
For the Focaccia:
- 21/4 cups of water at 110°
- 1 tablespoon of granulated sugar
- 1 tablespoon of instant yeast
- 2/3 cup of extra virgin olive oil + 4 tablespoons for spreading
- 6 cups of bread flour + more for dusting
- Kosher salt to taste
- fresh rosemary leaves
- shredded Parmesan cheese
- Olives: Combine all ingredients in a large bowl and transfer them into a plastic container with a ld. Make sure the olives are completely submerged and refrigerate over night. Bring them to room temperature before serving.
- Focaccia: In a bowl whisk together the water, sugar and yeast until combined. Let stand for 5 to 7 minutes, the mixture should be foamy.
- In a standing mixer with the hook attachment add in the flour and salt and mix. Slowly drizzle in 2/3 cup of olive oil and then the foamy water, sugar and yeast mixture and mix for 2 to 3 minutes.
- The dough should be sticky and form right to the hook.
- Roll out the dough to the size of the skillet on a clean surface that is dusted heavily with flour. Once it is rolled out cover it in hot damp towels until it doubles in size. Another option would be to heat a very large bowl with hot water and then pour it out, don't dry it. Put the dough in the bowl and cover with plastic wrap until it doubles in size.
- Next using 2 tablespoons of olive oil, coat the pan and then place the risen dough into the pan. make imprints all over the dough with your fingers.
- Brush the top of the dough with the remaining oil and top off with rosemary leaves, salt and shredded Parmesan cheese.
- Bake in the oven on 375° for 25 to 30 minutes or until the top starts to turn slight brown.
- Let cook before serving.