Ingredients for Focaccia With Rosemary Olives
- Frozen Bread Dough
- 60ml extra virgin olive oil, plus extra for drizzling
- Fresh Rosemary
- Parmesan Cheese
- Kalamata Olives
- Sun Dried Tomatoes Packed In Oil
- Garlic
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How to Make Focaccia With Rosemary Olives
- In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy.
- Add flour and salt to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Add a tablespoon of olive oil to the dough during kneading for better elasticity.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Preheat oven to 220°C (425°F). Lightly oil a 20x30cm baking sheet.
- Punch down the dough and transfer it to the prepared baking sheet. Gently stretch and press the dough to fill the pan.
- Drizzle the dough with olive oil, then dimple the surface with your fingers. Sprinkle with chopped rosemary and olives.
- Bake for 25-30 minutes, or until golden brown and cooked through.
- Let cool slightly on a wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
0g
Fat
24g
Carbs
0g
