Saffron Focaccia

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 50 mins Cook Time: 25 mins

Ingredients

• 1 pinch saffron thread
• 2/3 cup boiling water
• 2 cups unbleached flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons active dry yeast
• 1 tablespoon olive oil
• 2 garlic cloves, thinly sliced
• 1/2 medium red onion, cut into crescent shaped thin slices
• fresh rosemary sprig
• 12 imported black olives, pitted and coarsely chopped
• 1 tablespoon olive oil

Recipe

• 1 place the saffron threads in a heatproof container. pour the boiling water over the strands and let infuse until lukewarm.
• 2 while the saffron is infusing, place the flour, salt, yeast and olive oil in a food processor. turn machine on and gradually add the saffron and its soaking liquid. process until the dough forms a ball.
• 3 turn the dough out a floured board and knead 10-15 minutes. place in a bowl, cover and allow to rise until doubled in size, approximately 30-40 minutes.
• 4 punch down the dough and roll into an oval shape about 1/2" thick. (the shape does not have to be perfect.) place the dough on a greased aluminum baking sheet and allow to rise for 30 minutes.
• 5 preheat oven to 400 degrees. using your fingertips, press indentations over the surface of the bread.
• 6 brush lightly with olive oil, cover with the topping ingredients, and lightly drizzle a small amount olive oil on top.
• 7 bake 25 minutes or until the loaf sounds hollow when tapped on the base.
• 8 let cool on a wire rack.