Focaccia with Rosemary & Olives |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a simple and basic Focaccia recipe. Focaccia is an Italian flat bread which is used as a side to many meals, as a base for pizza or as sandwich bread. Ingredients:
1 lb frozen bread dough, thawed |
3 tablespoons olive oil |
1 tablespoon fresh rosemary, minced or 1 teaspoon dried rosemary |
3/4 cup parmesan cheese |
6 kalamata olives, pitted, quartered |
4 sun-dried tomatoes packed in oil, drain, cut in strips |
2 cloves garlic, thinly sliced |
sprig fresh rosemary (optional) |
Directions:
1. Preheat oven to 450F.
2. Place dough in a bowl.
3. Add 1 Tbsp olive oil and minced rosemary.
4. Season with salt & freshly ground black pepper, to taste.
5. Knead dough until all ingredients are combined.
6. Roll dough out on to a lightly floured baking sheet and press dough into 12x9 rectangle. Rub 1 Tbsp olive oil over the dough.
7. Press fingers firmly into the dough in various places to relieve bubbling on the surface of the bread (Large bubbles may ruin Focaccia).
8. Sprinkle 1/2 C Parmesan over; press gently into dough.
9. Bake until bread is almost cooked through and cheese begins to brown, about 12 minutes.
10. Arrange olives, tomatoes and garlic atop bread.
11. Sprinkle with remaining Parmesan over bread.
12. Drizzle remaining 1 Tbsp olive oil over.
13. Top with rosemary sprigs.
14. Continue baking until cheese melts and bread is cooked through, about 5 minutes.
15. Cut into squares or wedges and serve.
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