How do you know when yeast is dead? If you put it in lukewarm water and it doesn’t bubble. Then, after 5 minues you check on it, give the bowl a shake, and lo and behold! a bubble pops up! it must be alive! (It’s actually not.) Don’t use dead yeast! Your bread won’t rise.
Dead yeast may have been the problem with this bread, but maybe I just overbaked it. The dough rose quite well, but the final product was pretty tough.
It looked lovely and smelled delicious though!
Rosemary and Olive Foccacia
1 T active dry yeast
1 2/3 c warm water
5 c all purpose flour
2 t salt
1/4 c olive oil
chopped fresh rosemary
quartered whole olives
Sprinkle yeast into warm water. Let sit 5 min until bubbly.
Add flour, oil, and salt. Stir until the dough gets too thick, then knead until all the flour is incorporated.
Place in a greased bowl, cover loosely with a kitchen towel and let rise in a warm place for 1 hour.
Press dough into a greased jelly roll pan. Let rise until doubled in size – another hour.
Stir together rosemary with 3 T olive oil. Brush rosemary oil and press olives evenly over dough.
Bake in a preheated 425F for 20-25 min until golden brown.