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Best Rosemary-Olive Focaccia

 
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10

Best Rosemary-Olive Focaccia recipe

Yield

12

servings

Prep

25

min

Cook

20

min

Ready

1

hrs

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

1 pound bread dough
frozen, thawed
3 tablespoons olive oil
1 tablespoon rosemary leaves
fresh, minced
¾ cup 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 52038% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 702mg 29%
Total Carbohydrate 21g 21%
Dietary Fiber 4g 17%
Sugars g
Protein 35g
Vitamin A 24% Vitamin C 30%
Calcium 30% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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