Rosemary-Shallot Focaccia With Portuguese Cobrancosa Olive Oil

INGREDIENTS

• 1 1/2 cups warm water
• 3 tablespoons Oli+Ve’s Cobrancosa Olive Oil (plus extra 1/4 cup for drizzling)
• 1 1/4 teaspoons salt
• 3 1/2 cups unbleached all-purpose flour
• 1 tablespoon instant yeast
• 1/4 cup thinly sliced shallots
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon coarse sea salt for sprinkling on top(optional)

DIRECTIONS

• Lightly grease a 9″ x 13″ pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
• Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds
• Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it’s become puffy.
• While the dough is rising, preheat the oven to 375°F.
• Gently poke the dough all over with your index finger.
• Distribute sliced shallots and chopped rosemary evenly over the surface of the dough
• Drizzle dough with 1/4 cup Cobrancosa extra virgin olive oil and sprinkle with sea salt, if desired.
• Bake the bread till it’s golden brown, 35 to 40 minutes
• Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.