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Focaccia

Focaccia
  • 2 1/2 cups flour
  • 1 pkg yeast dissolved in
  • 1 cup warm water
  • 1 tsp salt
  • 1 tbsp sugar
  • 2 tbsp olive oil
  • 1/2 cup black olives, chopped
  • 1/2 cup sun-dried tomatoes in oil, chopped

Knead all ingredients until smooth – about 10 minutes. Cover and let rise until doubled.

Punch down dough and spread out on lightly-greased baking sheet. Let rise again, about 30 minutes. Dimple top of dough with knuckles and place into a 425°F oven oven about 20 minutes or until nicely-browned.

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