- GRILLED FOCCACIA WITH ROSEMARY AND OLIVES
These fabulous foccacia rounds were served at our August 08 Grillfriends Dinner with Erin’s Grilled Mussels. From the Kitchen of Consulting Chef, Christine Ferris they were delicious!
Ingredients:
2 1/4 lbs all purpose flour
1 T instant yeast
3 T salt
1/2 C extra virgin olive oil (we recommend Yellingbo)
1 T fresh rosemary
1/4 C pitted kalamata olives, halved
Additional olive oil to drizzle
Cracked black pepper
Directions:
Place the flour, yeast and salt in a bowl of a food processor and with the motor running, 1/4 C of olive oil with enough warm water to form a dough. Process for 45 seconds. Oil a bowl, knead olives and rosemary into the dough by hand, then place the dough in the bowl, and cover with plastic wrap. Allow to rise for 1 hour at room temperature.
Cut the risen dough into several pieces, and set aside covered. Roll out each piece into a nice, thin round. Sprinkle with a little more fresh rosemary, then grill the rounds on a pre-heated grill rack, on both sides. Remove from heat when done. Drizzle with olive oil or truffle oil if preferred (Grand River Grocery carries truffle oil) and cracked pepper. Serve immediately with Grilled Mussels!
