Olive, Rosemary & Mozzarella Focaccia

Directions

Preheat the oven to 450 degrees.

Once the dough is ready in the cake pan.

Push the mozzarella cubes into the focaccia dough while simultaneously pushing outward to push the dough toward the edge of the pan, placing the cubes evenly over the surface and pressing them so deeply they are almost flush with its surface.

Place the olives into the dough with the cheese, pressing them down into the dough and slightly outward.

Brush the surface with olive oil, press the rosemary tufts into the dough and sprinkling sea salt over the top.

Let the focaccia sit until it has risen and puffed around the toppings, 20 to 30 minutes.

Place the focaccia on the center rack of the oven and bake until crisp and golden-brown, 30 to 35 minutes.

The focaccia should have risen over the top of the pan, and the cheese will be crisp and browned.

Remove the pan from the oven and remove the focaccia from the pan to a wire rack with a fork.

Brush the surface of the focaccia once more with more olive oil if neeed. Set the focaccia aside to cool slightly.

Halve the focaccia with a long bread knife on the cutting board, then cut one-half into 4 wedges (leave the other whole half whole until you are ready to eat it).

It can be slice into wedges and put in a zip-lock bag and freeze.