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Apricot and Olive Focaccia with Honey and Pistachios

Apricot and Olive Focaccia with Honey and Pistachios

This golden Apricot and Olive Focaccia is studded with apricot wedges and Kalamata olives and finished with a glistening honey glaze and a sprinkling of crushed pistachios.
Prep Time 30 mins
Cook Time 25 mins
Rising Time 1 hr 30 mins
Course Side Dish, Snack, starter
Servings 4

Equipment

  • 1 Stand mixer with a dough hook
  • 1 8x11" baking sheet

Ingredients
  

  • 1⅓ cup warm water
  • tsp active dry yeast
  • 1 tbsp granulated sugar
  • ¼ cup + 2 tbsp olive oil divided
  • 1 tbsp kosher salt
  • 3¼ -3½ cups all-purpose flour
  • 4 apricots cut into wedges
  • 8 -12 Kalamata olives pitted
  • cup salted pistachios shells removed
  • 2 tbsp honey

Instructions
 

  • Pour the water, yeast, and sugar into the bowl of a stand mixer fitted with a dough hook attachment. Mix with a fork and let stand for 10 minutes or until foamy. **
    1⅓ cup warm water, 2¼ tsp active dry yeast, 1 tbsp granulated sugar
  • To the yeast mixture add 2 tablespoons of the olive oil, the salt, and 2 cups of the flour. Set the mixer to low and mix until a loose dough forms. Continue to add flour in 1/4 cup to 1/3 cup increments until the dough cleans the sides of the bowl and is slightly tacky to the touch. ***
    ¼ cup + 2 tbsp olive oil, 3¼ -3½ cups all-purpose flour, 1 tbsp kosher salt
  • Place the dough on a floured counter and knead it for 7-10 minutes or until the dough feels elastic and silky to the touch. Set it aside.
  • Pour half of the remaining olive oil into the baking sheet. Use a pastry brush to create an even layer. Stretch the dough into a rough rectangle and place it on the baking sheet. The dough will not fit the baking sheet at this point. Cover the dough and set it aside to rise for an hour and a half.
    ¼ cup + 2 tbsp olive oil
  • When the dough is almost finished rising, preheat the oven to 400°F.
  • Once the dough has risen, stretch it gently to fit the corners of the baking sheet. Using your fingers, dimple the surface of the dough and press the apricot wedges and olives into it. Drizzle the focaccia with the remaining olive oil and place it in the oven. Bake for 25 minutes, rotating the pan once halfway through.
    4 apricots, 8 -12 Kalamata olives
  • While the focaccia is in the oven, place the pistachios in a mortar and pestle and crush them coarsely. **** Pour the nuts into a bowl and set them aside.
    ⅓ cup salted pistachios
  • Once the focaccia is done, take it out of the oven and immediately brush it all over with the honey. Sprinkle with the pistachios and let cool for 10 minutes in the pan prior to transferring to a cutting board. You can either let the focaccia cool completely or slice and serve warm. Serve alongside olive oil and balsamic vinegar.
    2 tbsp honey

Notes

** If you are using quick-rise instant yeast you can skip this step. 
*** You may not have to use all of the flour to get your dough to this place. It all depends on the humidity in your kitchen. 
**** If you don't have a mortar and pestle, place the pistachios in a resealable bag and bash the nuts with a rolling pin. 
Keyword apricots, focaccia, honey, olives, pistachio