Food Network: Fennel, Kalamata, Rosemary and Pecorino Focaccia

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Fennel, Kalamata, Rosemary and Pecorino Focaccia
Recipe courtesy Emeril Lagasse, 2006

Ingredients
6 tablespoons warm water
1/4-ounce active dry yeast
2 teaspoons sugar
2 cups bread flour
2 teaspoons salt
11 tablespoons extra-virgin olive oil
1 1/2 cups sliced fennel
1/2 teaspoon freshly ground black pepper
1/4 cup pitted and chopped kalamata olives
1/2 cup grated Pecorino Romano
1 tablespoon fresh rosemary nettles

Instructions
In the bowl of an electric mixer, combine the water,
yeast and sugar; stir to dissolve the sugar and yeast. Allow the yeast to bloom in
the bowl, forming bubbles or a foam on the surface of the water. Add the flour, 1
1/2 teaspoons of the salt and 3 tablespoons of the olive oil to the bowl and mount
onto the mixer. Use a dough hook attachment to mix the flour and liquid on low
speed until a dough is formed. Once the dough is formed, raise the speed to medium
and beat the dough for 8 to 10 minutes. Remove the dough from the bowl and place
in a lightly greased bowl covered with a damp kitchen towel (or plastic wrap), to
proof until doubled in size, about 2 hours.

While the dough is proofing, heat 2 tablespoons of the olive oil in a 10-inch
saute pan and once hot, add the fennel, 1/2 teaspoon salt and the pepper to the
pan and saute until lightly caramelized, about 3 minutes. Remove the fennel from
the pan and set aside until ready to use.

Preheat the oven to 450 degrees F.

Punch the dough down and place on a lightly oiled 9 1/2 by 13-inch sheet pan.
Cover with a damp kitchen towel or plastic wrap and allow to double in size again,
about 30 to 45 minutes. Use your hands to flatten the dough so that it fits across
the entire pan. Spread the sauteed fennel across the surface of the dough,
followed by the olives, pecorino, and rosemary. Drizzle the remaining 6
tablespoons of the olive oil over top the dough and place in the hot oven. Bake
until golden brown, about 15 to 17 minutes. Rotate the focaccia halfway through

the cook time to ensure even browning.

Remove from the oven and allow to cool for at least 15 minutes before cutting and
serving.