Olive Focaccia Dough

3/4 cup warm water (105 F - 115 F)
1 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
2 and 1/4 to 2 and 1/2 cups all-purpose flour
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
3 tablespoons chopped brine-cured black olives

In bowl of a standing electric mixer fitted with a dough hook stir
together water, yeast, and sugar and let stand 5 minutes, or until foamy.
Stir in 2 and 1/4 cups flour, salt, pepper, olive oil, and olives and
knead dough, scraping down dough hook occasionally and adding enough of
remaining 1/4 cup flour to form a soft, slightly sticky dough, about 3
minutes. Transfer dough to a lightly oiled bowl, turning to coat, and let
rise, covered with plastic wrap, in a warm place until doubled in bulk,
about 45 minutes. Dough may be made 1 day ahead and chilled in bowl,
covered with plastic wrap.

"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana

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