This Rosemary-Olive Focaccia is a delightful shortcut to authentic Italian flavors without the wait. Using thawed frozen bread dough, you can have a warm, fragrant loaf on the table in under an hour. The dough is kneaded with olive oil and fresh rosemary, then dimpled and topped with a savory trio of Kalamata olives, oil-packed sun-dried tomatoes, and thinly sliced garlic. A generous sprinkle of Parmesan cheese adds a salty, nutty finish that melts beautifully in the oven. With its crisp edges and soft, airy interior, this focaccia is perfect as a side for soups and salads, a base for sandwiches, or simply enjoyed with a glass of wine. It’s an impressive yet effortless addition to any meal.
Rosemary-Olive Focaccia
Description
This Rosemary-Olive Focaccia is a delightful shortcut to authentic Italian flavors without the wait. Using thawed frozen bread dough, you can have a warm, fragrant loaf on the table in under an hour. The dough is kneaded with olive oil and fresh rosemary, then dimpled and topped with a savory trio of Kalamata olives, oil-packed sun-dried tomatoes, and thinly sliced garlic. A generous sprinkle of Parmesan cheese adds a salty, nutty finish that melts beautifully in the oven. With its crisp edges and soft, airy interior, this focaccia is perfect as a side for soups and salads, a base for sandwiches, or simply enjoyed with a glass of wine. It&# 226;ÂÂs an impressive yet effortless addition to any meal.Ingredients
Directions
-
Preheat oven to 450ðF (232ðC).
-
Place thawed dough in a bowl.
-
Add 1 tablespoon olive oil and minced rosemary to the dough.
-
Season generously with black pepper.
-
Knead dough until ingredients are fully combined.
-
Roll dough out on a lightly floured work surface into a 9x6-inch rectangle.
-
Transfer dough to a baking sheet.
-
Flatten and press dough into a 12x9-inch rectangle.
-
Rub 1 tablespoon olive oil over the surface of the dough.
-
Sprinkle 1/2 cup Parmesan cheese over the dough and press gently into the surface.
-
Bake until bread is almost cooked through and cheese begins to brown, about 12 minutes.
-
Arrange quartered olives, drained sun-dried tomatoes, and thinly sliced garlic cloves atop the bread.
-
Sprinkle remaining Parmesan cheese lightly over the toppings.
-
Drizzle remaining 1 tablespoon olive oil over the focaccia.
-
Top with fresh rosemary sprigs.
-
Continue baking until cheese melts and bread is cooked through, about 5 minutes.
-
Cut into squares or wedges and serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 619.9kcal
- % Daily Value *
- Total Fat 28.4g44%
- Saturated Fat 10.4g52%
- Cholesterol 39.6mg14%
- Sodium 1260.8mg53%
- Total Carbohydrate 62.4g21%
- Dietary Fiber 5.0g20%
- Sugars 8.7g
- Protein 27.0g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the frozen bread dough is completely thawed at room temperature before kneading to ensure even mixing of ingredients.
If fresh rosemary is unavailable, you can use the full amount of dried rosemary listed in the ingredients, though fresh offers a superior aroma.
For the garlic, thinly slice 2 cloves as suggested in the original notes for a milder flavor that cooks into the bread.
Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. Reheat in a toaster oven or skillet to restore crispness.
This bread pairs wonderfully with roasted chicken, hearty soups, or as a sandwich base.
