 |
Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
Oven fresh bread is good enough on its own, but when it's laced with olives and topped with crispy onions, it fabilous! Canadian Living 2004 Issue Ingredients:
1 lb pizza dough |
1/4 cup oil-cured olives, coursley chopped |
2 teaspoons olive oil |
1 pinch sea salt (or kosher) (optional) |
1/4 cup red onion, thinly sliced |
1 teaspoon fresh rosemary, chopped (or 1/4 tsp dried) |
Directions:
1. grease a 9-inch square metal cake pan. roll out the dough to 12x6-inch rectangle, sprinkle with olives. fold in half to make 6-inch square; pat into pan. cover with plastic wrap, and let rise until double in size, about 30 minutes.
2. with fingertips, make indents in dough. brush with oil, sprinkle with salt, onion and rosemary. bake in centre of 450*F oven until golden brown, about 30 to 40 mintes. with spatula, remove from pan, and let cool on rack.
3. Make Ahead:.
4. let cool, cover with plastic wrap and set aside for up to 24 hours. reheat in 350*F oven for 10 minutes. cut into 4 strips, cut each strip in half and serve.
|
|