Porcini, Olive and Rosemary Focaccia

Ingredients

• 36 tablespoons unbleached all purpose flour
• ½ cup pitted brine-cured olives (such as Kalamata)
• 1 ounce dried porcini mushrooms
• 1 cup water
• water
• 1 ounce dried porcini mushrooms
• 1 envelope dry yeast
• + 3 more ingredients
• • ¼ cup olive oil
  • 2 teaspoons coarse salt
  • 2 teaspoons fresh rosemary

Add enough hot water to porcini soaking liquid to measure 3/4 cup if necessary. Heat liquid in small saucepan to 105°F to 115°F. Pour into processor. Sprinkle yeast over. Let stand until yeast dissolves, about 12 minutes. Add oil, 1 teaspoon salt and 1 teaspoon rosemary. Process 3 seconds. Add 2 ...

View full recipe at Epicurious