Rosemary and Garlic Infused Focaccia with Kalamata Olives

 Ingredients

2 cloves of garlic, chopped
1 1/2 tablespoons dried rosemary
1 teaspoon of sugar
2 teaspoons of active yeast
2 cups of water
4 cups flour
3 teaspoons of Herbamare salt
20 Kalamata olives
1/2 cup olive oil


Preparation

FOR THE INFUSED OIL

In a medium skillet, combine the olive oil, chopped garlic and rosemary. Cook over low heat until soft, but before the garlic browns (5 to 10 minutes). Put aside.

FOR THE FOCACCIA

Whisk together 1/2 cup water, sugar and yeast. Leave aside until bubbling (approx. 5 min).
In a large bowl, add the flour and Herbamare salt. Then add the water and the yeast mixture. Use a spatula to combine everything into a ball.
Drizzle with 2 tablespoons of infused oil (getting as many pieces of garlic and rosemary as possible) and cover with a damp towel. Let stand at room temperature until doubled in volume (approx. 2 hours).
Punch down the dough and transfer it to a large mold with parchment paper. Loosely shape into a rectangle and cover with 2 tablespoons of infused oil. Let sit for another 1 to 2 hours.
Once the dough has risen, use your fingers to prick the dough several times. Then sprinkle a good amount of Herbamare salt and the rest of dried rosemary. Place the Kalamata olives on top
Place in a preheated 425ºF oven for 25 minutes or until golden brown. Place on a cooking rack and wait a few minutes before serving with the remaining infused olive oil.

Recipe by Angèle from @VeganMontreal.