Rosemary and Olive Foccacia

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.

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