Foccacia
Submitted by ctheil
Quick homemade focaccia topped with olive oil, garlic, kalamata olives, and rosemary. Uses store-bought pizza dough for rustic Italian flatbread in 20 minutes.
YIELD
1 batchPREP
5 minCOOK
15 minREADY
20 minCraving bakery-style focaccia without the all-day commitment?
This shortcut version uses ready-made pizza dough as the base, so you skip straight to the good part: loading it up with fruity olive oil, pungent garlic, briny kalamata olives, and fragrant rosemary.
Bake on a pizza stone for that signature crisp-bottomed, pillowy-topped texture.
Variations
- Add halved cherry tomatoes and fresh basil
- Scatter crumbled feta or goat cheese on top
- Drizzle with balsamic glaze after baking
Chef Tips
- Don’t skip the generous olive oil; it creates those golden, crispy edges
- Dimple the dough with your fingertips for classic focaccia texture
- Serve warm for the best experience
Ingredients
Directions
Roll out pizza dough flat without a rim, approximately 10-inch circle.
Cover entire surface with oil. Evenly spread garlic and olives across dough. Sprinkle rosemary and salt. Bake in oven on pizza stone until golden brown. Allow to cool and serve.
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