Focaccia, also known as Pizza Bianca, means a plain pizza. This version is one my little Italian grandmother made often. She always used black cured olives that she and my grandfather made from their olive trees. Usually, focaccia will have a drizzle of EVOO accompanied with olives, or sun-dried tomatoes pushed into the dough and sprinkled with savory herbs like rosemary. Have fun trying different toppings; be sure to crack open a delicious bottle of Capitoni Orcia Riserva from Tuscany to enjoy with every bite of focaccia!
See ingredients, directions and pairings.
3 1/2 cups Bread Flour
1 1/2 cups Luke Warm Water
2-4 tablespoons EVOO, plus more to oil the pan
1 teaspoon Active Dry Yeast
1 teaspoon Sea Salt
1 teaspoon Sugar
1 cup Olives of your choice, pitted
3 Sprigs of Fresh Rosemary, destemmed and chopped
Sea Salt Flakes, I like Maldon