-
1
Combine 1 3/4 cups flour, yeast, sugar and salt in processor.
-
2
Combine 3/4 cup hot water and 1 1/2 tablespoons olive oil in cup.
-
3
With machine running, pour water mixture into processor through feed tube.
-
4
Process until dough forms, then continue processing 40 seconds to knead.
-
5
Add olives and process to combine.
-
6
Knead dough on floured surface until no longer sticky, adding more flour if necessary.
-
7
Grease medium bowl with olive oil.
-
8
Add dough, turning to coat surface.
-
9
Cover with towel and let dough rise in warm draft-free area until doubled in volume, about 35 minutes.
-
10
Preheat oven to 375F.
-
11
Grease 13-inch pizza pan or baking sheet.
-
12
Punch dough down.
-
13
Let rest 5 minutes.
-
14
Roll out to 12-inch round on flour surface.
-
15
Transfer to prepared pan.
-
16
Build up edges slightly.
-
17
Let rise in warm draft-free area 15 minutes.
-
18
Dimple surface of dough all over with fingertips and build up edge again.
-
19
Let rise in warm draft-free area 15 minutes longer.
-
20
Meanwhile, heat 1 tablespoon olive oil in heavy medium skillet over medium-high heat.
-
21
Add chopped pancetta, onion and 1 1/2 teaspoons chopped rosemary and saute until onion just begins to soften slightly, about 5 minutes.
-
22
Remove onion mixture from heat.
-
23
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.
-
24
Top bread dough with onion mixture.
-
25
Sprinkle with freshly ground pepper.
-
26
Bake bread until brown on bottom and edges, about 30 minutes.
-
27
Cut hot bread into wedges.
-
28
Transfer wedges to platter.
-
29
Garnish focaccia with fresh rosemary sprigs if desired and serve.
