Name: Focaccia with Olives and Rosemary
Yield: Serves 8
Ingredients: 2 cups warm water (105°F; to 115°F;); 2 teaspoons dry yeast; 4 1/2 cups (about) all purpose flour; 2 teaspoons salt; 3 tablespoons olive oil; 24 black or green brine-cured olives (such as Kalamata or Greek),pitted, halved; 1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried

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This recipe was inspired by one from olive oil expert Lidia Colavita. You can make a meal around the bread by offering it as an accompaniment to bean soup.

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