Rosemary-olive focaccia
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Waldine Van Geffen VGHC42A | ||
| 1 | pounds | Frozen bread dough; thawed |
| 3 | tablespoons | Olive oil |
| 1 | tablespoon | Fresh rosemary; minced or |
| 1 | teaspoon | Dried rosemary |
| ¾ | cup | Parmesan |
| 6 | Kalamata olives; pit,quarter | |
| 4 | Oil-pk dried tomatoes; drain cut in strips | |
| 2 | pounds | Cloves garlic; thinly sliced |
| Fresh rosemary sprigs; opt | ||
Directions
Preheat oven to 450~. 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" rectangle. Transfer to baking sheet. Flatten and press dough into 12x9" rectange. Rub 1 T oil over. Sprinkle ½ C Parmesan over; press gently into dough. Bake until bread is almost cooked through and cheese begins to brown, about 12 minutes. Arrange olives, tomatoes and garlic atop bread. Sprinkle enough remaining Parmesan over to cover lightly. Drizzle remaining 1 T 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. (wrv)