Ingredients

• 2 cups - all - purpose flour (maida) or bread flour
• 1/2 tsp - salt
• 3/4 cups + 2 tbsp - water
• A pinch of saffron threads
• 1 tsp - rapid-rise yeast
• 1 tbsp - olive oil
• For the topping:
• 2 - garlic cloves, thinly sliced (or more if you like)
• 1 - red onion, cut into thin wedges
• Rosemary sprigs
• 12 - black olives, pitted and chopped
• 1 tbsp - olive oil

How to Make Saffron Rosemary Focaccia

• Infuse the saffron in the boiling water. Let it sit until cooled to lukewarm (same temp. as recommended by your rapid rise yeast packet).
• Place the flour, salt, yeast and olive oil together in a bowl.
• If you have a food processor use that.
• Turn on the processor and gradually add the saffron and its liquid until the dough forms into a ball.
• Mix them well with your hand into a pliable dough.
• Transfer to a floured board and knead it for few more minutes - approx. 10-15 mins.
• Place it in a lightly greased bowl, cover and let it rise for 30-40 minutes, until doubles in size.
• Punch down the risen dough on a floured surface and roll it out into an oval shape 1/2 inch thick.
• Place on a lightly greased baking sheet and let rise for 20-30 minutes.
• Preheat oven to 400 degrees F.
• Use your fingers to press small indentations in the dough and coat it very lightly with olive oil.
• Cover with topping ingredients and bake for 15-20 minutes or until the focaccia sounds hollow when tapped on the bottom.
• Cool and serve.
• Recipe courtesy: http://chefinyou.com/