I have an announcement from the Lindsay Olive Company that I want to share with all of you. Today they have launched a nationwide recipe contest, Lindsay’s “Love This Recipe”. All recipes must use Lindsay Olives as one of the ingredients. A total of 13 prizes will be awarded in a variety of categories, with prize money totaling more than $3,000. The contest will run through June 30, 2011.
Lindsay’s Recipe contest will accept submissions in six categories, and participants may enter up to one recipe per category.
- Appetizer (this can include tapenades, relishes, spreads etc.)
- Side dish
- Main course
- Meal on a budget: $10 or less
- Five ingredient fix
Let me give you a recipe that uses olives in a way you might not have imagined--I'm hoping it will help get your imagination clicking:
Focaccia with Rosemary and Olives
1/4 cup warm water
1/4 tsp. sugar
1 envelope (about 2 tsp.) active dry yeast
3 cups unbleached all-purpose flour
1 tsp. salt
3/4 cup warm water
3 tablespoons olive oil
2 tablespoons olive oil
1 cup small or medium black olives, well drained and patted dry
2 tablespoons chopped fresh rosemary
In a small bowl, combine 1/4 cup water with sugar and yeast. Let tand in a warm place for about 10 minutes, or until mixture is bubbly and begins to smell yeasty.
In another bowl, combine flour and salt. Make a well in flour, add proofed yeast, remaining 3/4 cup warm water, and 3 tablespoons olive oil. Begin mixing flour and liquid with your hand; mix until you form a dough that cleans the sides of the bowl.
Clean off your hands. Lightly flour a work surface. Place dough on surface and begin to knead with the heel of your hand, turning and folding dough as you knead it. Knead 5 to 8 minutes, or until dough becomes smooth and elastic. Put dough into a clean bowl and let rise, covered with a kitchen towel iin a warm place 1 to 2 hours, until doubled in bulk.
Punch dough down with your fist.
Preheat oven to 350 degrees F. Coat the bottom of an 11x7-inch baking pan with cooking spray. Pat dough to fit pan. Brush surface with 2 tablespoons olive oil. Indent surface of dough by pressing all over with your fingertips. Evenly distribute olives over the surface of the dough; sprinkle rosemary on top.
Cover with a clean kitchen towel. Let rise in a warm place for about 45 minutes, or until doubled in bulk. Bake for 30 minutes or until puffy and lightly golden on top.
For contest details, official rules and the entry form, visit www.LindsayOlives.com/contest. Lindsay Olives is also on Facebook at facebook.com/lindsayolivesor Twitter at twitter.com/lindsayolives.