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Rosemary-olive focaccia
ROSEMARY-OLIVE FOCACCIA
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sun-Dried Breads
Amount Measure Ingredient -- Preparation Method
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-Waldine Van Geffen VGHC42A
1 lb Frozen bread dough -- thawed
3 tb Olive oil
1 tb Fresh rosemary -- minced or
1 t Dried rosemary
3/4 c Parmesan
6 Kalamata olives -- pit,quarter
4 Oil-pk dried tomatoes -- drain
-cut in strips
2 lb Cloves garlic -- thinly sliced
Fresh rosemary sprigs -- opt
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 1/2 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)
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| Free recipe:
Rosemary-olive focaccia
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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