INGREDIENTS

INSTRUCTIONS

Combine 1 3/4 cups flour, yeast, sugar and salt in processor. Combine 3/4
cup hot water and 1 1/2 tablespoons olive oil in cup. With machine running,
pour water mixture into processor through feed tube. Process until dough
forms, then continue processing 40 seconds to knead. Add olives and process
to combine. Knead dough on floured surface until no longer sticky, adding
more flour if necessary.
Grease medium bowl with olive oil. Add dough, turning to coat surface.
Cover with towel and let dough rise in warm draft-free area until doubled
in volume, about 35 minutes.
Preheat oven to 375F. Grease 13-inch pizza pan or baking sheet. Punch dough
down. Let rest 5 minutes. Roll out to 12-inch round on flour surface.
Transfer to prepared pan. Build up edges slightly. Let rise in warm
draft-free area 15 minutes. Dimple surface of dough all over with
fingertips and build up edge again. Let rise in warm draft-free area 15
minutes longer.
Meanwhile, heat 1 tablespoon olive oil in heavy medium skillet over
medium-high heat. Add chopped pancetta, onion and 1 1/2 teaspoons chopped
rosemary and saute until onion just begins to soften slightly, about 5
minutes. Remove onion mixture from heat.
Tilt skillet with onion mixture and, with pastry brush, brush bread dough
with olive oil in bottom of skillet, using additional olive oil if
necessary to coat. Top bread dough with onion mixture. Sprinkle with
freshly ground pepper. Bake bread until brown on bottom and edges, about 30
minutes. Cut hot bread into wedges. Transfer wedges to platter. Garnish
focaccia with fresh rosemary sprigs if desired and serve.
Makes 1 loaf.
Bon Appetit March 1993
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Converted by MM_Buster v2.0l.

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