This recipe was created to prepare <epi:recipeLink ="14257">Miniature Olive Focaccias with Marinated Peppers</epi:recipeLink>.
Ingredients
3/4 cup warm water (105°F.-115°F.)
1 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
2 1/4 to 2 1/2 cups all-purpose flour
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
3 tablespoons chopped pitted Kalamata or other brine-cured black olives
Directions
In bowl of a standing electric mixer fitted with dough hook stir together water, yeast, and sugar and let stand 5 minutes, or until foamy. Stir in 2 1/4 cups flour, salt, pepper, oil, and olives and knead dough, scraping down dough hook occasionally and adding enough of remaining 1/4 cup flour to form a soft, slightly sticky dough, about 3 minutes.
Transfer dough to a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 45 minutes. Dough may be made 1 day ahead and chilled in bowl, covered with plastic wrap.
