Olive Focaccia

The focaccia for this appetizer bread can be made the night before and reheated.



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Servings: 24
Prep Time: 30 mins
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Ingredients
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    1 1/3  cups 
    warm water (105 to 115 degrees F.)
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    1   package 
    active dry yeast
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    4   tablespoons 
    extra-virgin olive oil
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    1   teaspoon 
    sugar
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    4 1/4 - 4 3/4  cups 
    all-purpose flour
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    1   tablespoon 
    chopped fresh rosemary or 1 tsp. dried rosemary, crushed
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    1   teaspoon 
    dried oregano, crushed
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    2   teaspoons 
    coarse sea salt or Kosher salt
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    1   cup 
    pitted Kalamata olives, sliced
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    1   
    recipe Fresh Grape Chutney
Fresh Grape Chutney
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    4   cups 
    seedless red grapes
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    1   tablespoon 
    butter
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    1/2  cup 
    onion
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    1   teaspoon 
    snipped fresh rosemary or 1/4 tsp. dried rosemary
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    1/4  teaspoon 
    dried oregano, crushed
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    2   tablespoons 
    red wine vinegar


Directions
1.
In a small bowl combine the warm water, yeast, 3 tablespoons of the olive oil, and the sugar. Let stand about 5 minutes until bubbly. In a large bowl combine 4 cups of the flour, the rosemary, oregano, and 1 teaspoon of the salt. Add olives and yeast mixture to flour mixture. Stir until a dough forms. Turn dough out onto lightly floured surface and knead in enough of the remaining flour to make a moderately stiff dough (5 to 8 minutes total). Place dough in a lightly oiled bowl, turning once. Cover; let rise in a warm place until double (1 to 1-1/2 hours).
2.
Turn dough out onto a lightly oiled 15x10x1-inch baking pan. Press dough to fit pan. Brush dough with remaining 1 tablespoon olive oil. Sprinkle with remaining sea salt. Cover and let rise 30 minutes.
3.
Meanwhile, prepare the Fresh Grape Chutney (recipe below).
4.
Preheat oven to 425 degrees F. Bake for 20 to 25 minutes or until golden. Remove to wire rack; cool at least 20 minutes. Cut into squares. Serve with Fresh Grape Chutney. Makes 24 servings
Fresh Grape Chutney
1.
Place grapes in food processor bowl; process with 3 or 4 on-off turns until coarsely chopped; set aside. In a large skillet melt butter; add onion and cook until just tender. Add fresh rosemary or dried rosemary and dried oregano. Cook for 1 minute. Add chopped grapes and red wine vinegar; cook 1 to 2 minutes more or until heated through. Transfer to serving bowl. Serve using a slotted spoon. Makes 24 (2 tablespoon) servings.

Nutrition information
Per Serving: cal. (kcal) 105, Fat, total (g) 3, carb. (g) 16, Monosaturated fat (g) 2, fiber (g) 1, pro. (g) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 44, sodium (mg) 197, Potassium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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