Focaccia w/ Garlic & Olives

from Cooking Light, Oct. '08

Yield

10 servings (serving size: 1 piece)

Ingredients

• 1 teaspoon sugar
• 1 package active dry yeast (about 2 1/4 teaspoons)
• 2/3 cup warm water (100° to 110°)
• 9 ounces all-purpose flour (about 2 cups), divided
• 1/4 teaspoon salt
• 2 1/2 tablespoons olive oil, divided
• 3 tablespoons finely chopped kalamata olives
• Cooking spray
• 4 garlic cloves, thinly sliced
• 1/4 teaspoon fleur de sel

Preparation

1. Dissolve sugar and yeast in 2/3 cup warm water in a large bowl, and let stand 5 minutes.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 8 ounces flour (about 1 3/4 cups) and 1/4 teaspoon salt; stir with a whisk. Add flour mixture and 1 tablespoon oil to yeast mixture, stirring to combine; fold in olives. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 1 ounce (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Press dough out into a 13 x 8–inch rectangle on a jelly-roll pan coated with cooking spray. Cover and let rise 30 minutes.

3. Preheat oven to 475°.

4. Brush remaining 1 1/2 tablespoons oil over dough. Sprinkle evenly with sliced garlic and 1/4 teaspoon fleur de sel. Bake at 475° for 12 minutes or until golden. Transfer to a wire rack, and cool completely before serving. Cut into 10 equal portions.

Nutritional Information

Calories:

124 (31% from fat)

Fat:

4.3g (sat 0.6g,mono 3.1g,poly 0.5g)

Protein:

2.8g

Carbohydrate:

18.2g

Fiber:

0.8g

Cholesterol:

0.0mg

Iron:

1.3mg

Sodium:

160mg

Calcium:

4mg