Focaccia with Kalamata Olives and Anchovies

Name: Focaccia with Kalamata Olives and Anchovies
Ingredients: 1/2 cup (2 1/2 ounces/71 grams), unbleached all-purpose flour; 1/3 cup (2 2/3 ounces/76 grams), warm water (100-110 degrees F); 1/4 teaspoon, instant or rapid-rise yeast; 2 1/2 cups (12 1/2 ounces/354 grams), unbleached all-purpose flour, plus extra for shaping; 1 1/4 cups (10 ounces/283 grams), warm water (100-110 degrees F); 1 teaspoon, instant or rapid-rise yeast; 2 teaspoons, kosher salt; 4 tablespoons, extra-virgin olive oil; 1/2 cup, pitted kalamata olives, coarsely chopped; 4 , minced anchovy fillets; 1 teaspoon, red pepper flakes; 1/4 cup, Pecorino Romano, finely grated

Desserts or Baked Goods
Breads

Appears in Cook's Illustrated September/October 2010

The dense, greasy bread bricks populating most bakery shelves don’t deserve their hearth- inspired name. Could a little patience—and a hands-off approach—lighten the loaf?

SERVES Makes 2 loaves (Each 9-inches round)

TIME 1¾ hours, plus 10 hours resting and 30 minutes cooling

Focaccia with Kalamata Olives and Anchovies

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