A simple, fast focaccia bread for lazy nights. This looks fancy, but starts with a tube of pizza dough. Adapted from Woman's Day. If you don't care fro olives, try other toppings - such as oil cured sundried tomatoes or marinated artichoke hearts (drain well).

Ingredients

6 serv.

olive oil↗2 teaspoons
plus
extra olive oil↗
to grease pan
prepared pizza crust↗1 package
(10 ounce) (such as Pillsbury)
oil-cured olives↗1⁄4 cup
coarsely chopped (such as Kalamata)
fresh rosemary↗1 tablespoon
minced or 1 1/2 teaspoons dried rosemary, crushed
kosher salt↗1⁄4 teaspoon
to taste
fresh ground black pepper↗1⁄8 teaspoon
to taste

Step-by-step instructions

1
Prheat oven to 425 F and lighly grease a large baking sheet to cover an 8x10" area.
2
Unroll dough onto the greased area of pan, pressing any seams together and forming into an oblong shape (don't press it too flat)- it can be an uneven shape (gives it a rustic look).
3
Using a wooden spoon hadle tip, gently press indentations all over the surface of the dough- making little craters.
4
Sprinkle dough evenly with olives, rosemary, salt, and pepper, then drizzle with the oil.
5
Bkae 12-15 minutes, or until bottom and edges are golden brown.
6
Remove to a cutting board and cut into 12 squares, strips or triangles- they can be uneven shapes.
7
Serve warm.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App