Best Rosemary-Olive Focaccia
Best Rosemary-Olive Focaccia recipe
Yield
12 servingsPrep
25 minCook
20 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
bread dough
frozen, thawed |
|
| 3 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
rosemary leaves
fresh, minced |
|
| ¾ | cup |
Parmesan cheese
|
|
| 6 |
kalamata olives
pitted, quartered |
*
|
|
| 4 |
tomatoes
dried, oil packed, drained, cut into strips, or use pickled pearl onions |
|
|
| 2 |
garlic cloves
thinly sliced |
|
|
|
rosemary leaves
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
bread dough
frozen, thawed |
|
| 45 | ml |
olive oil
|
|
| 15 | ml |
rosemary leaves
fresh, minced |
|
| 177 | ml |
Parmesan cheese
|
|
| 6 | each |
kalamata olives
pitted, quartered |
*
|
| 4 | each |
tomatoes
dried, oil packed, drained, cut into strips, or use pickled pearl onions |
|
| 2 | each |
garlic cloves
thinly sliced |
|
| 1 | x |
rosemary leaves
optional |
*
|
Directions
Preheat oven to 450℉ (230℃).
Place dough in bowl. Add 1T oil and minced rosemary.
Season generously with pepper.
Knead dough until ingredients are dombined.
Roll dough out on lightly floured work surface to 9x6 inch rectangle.
Transfer to baking sheet.
Flatten and press dough into 12x9 inch rectangle.
Rub 1 tablespoon oil over. Sprinkle ½ cup parmesan cheese over, press gently into dough.
Bake until bread is almost cooked through and cheese begins to brown, about 12 minutes.
Arrange olives, tomatoes or pickled pearl onions, and garlic atop bread.
Sprinkle enough remaining Parmesan over to cover lightly.
Drizzle remaining 1 tablespoon olive oil over.
Top with rosemary sprigs. Continue baking until cheese melts and bread is cooked through, about 5 minutes.
Cut into squares or wedges and serve.
