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RECIPE
6 INGREDIENTS8 STEPS1HR 30MIN

Cheesy Focaccia with Tomatoes & Olives

5.0
3 Ratings

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A Hint of Rosemary

I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
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Focaccia with rosemary (focaccia al rosmarino as it is known in Italy) is a common focaccia style in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack. This is my take on that traditional bread with the addition of Asiago cheese, sliced plum tomatoes and halved pitted kalamata olives.
1HR 30MIN
Total Time
30MIN
Active Time

A Hint of Rosemary

I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
1
(16 oz)
Pizza Dough
to taste
Extra-Virgin Olive Oil
for brushing
1 cup
Asiago Cheese , grated
3
Plum Tomatoes , thinly sliced
1/2 cup
Kalamata Olives , pitted, halved
1 Tbsp
Rosemary Leaves , roughly chopped

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Nutrition Per Serving

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CALORIES
148
FAT
5.2 g
PROTEIN
6.2 g
CARBS
20.6 g

Cooking Instructions

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Step 1
Lightly coat the inside of a large bowl with Extra-Virgin Olive Oil (to taste).
Step 2
Place the Pizza Dough (1) in the bowl and turn to coat all sides. Cover with a clean cloth and place it in a warm place to prove for about 30 minutes until doubled in size.
Step 3
Coat an 8x13" rimmed baking sheet with Extra-Virgin Olive Oil (to taste).
Step 4
Place the dough on the sheet and spread it out to fully cover the bottom. If you find that it is difficult to get the dough to take the shape of the pan, set the whole thing aside for about 10 or 20 minutes so the dough can rest some more. Push down roughly on top of the dough like a piano to make lots of rough dips and wells.
Step 5
Brush the top of the dough generously with Extra-Virgin Olive Oil (to taste). Sprinkle with half of the Asiago Cheese (2.5 ounce) and Rosemary Leaves (1/2 tablespoon). Arrange the Plum Tomato (3) in a single layer on top of the cheese. Place the Kalamata Olives (3 ounce) evenly over the tomato slices.
Step 6
Finish off by sprinkling with the remaining Asiago Cheese (2.5 ounce) and Rosemary Leaves (1/2 tablespoon). Allow the focaccia to rest for about 20 minutes.
Step 7
Preheat the oven to 400 degrees F (200 degrees C).
Step 8
Bake for 15 to 20 minutes until golden & crunchy on the top and soft in the middle. Allow the focaccia to cool in the pan for a few minutes. Cut into small pieces for serving. Enjoy while still warm.

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Nutrition Per Serving
Calories
148
% Daily Value*
Fat
5.2 g
7%
Saturated Fat
2.3 g
12%
Trans Fat
0.0 g
--
Cholesterol
10.5 mg
4%
Carbohydrates
20.6 g
7%
Fiber
3.5 g
12%
Sugars
0.8 g
--
Protein
6.2 g
12%
Sodium
479.6 mg
21%
Vitamin D
--
--
Calcium
108.7 mg
8%
Iron
1.2 mg
7%
Potassium
--
--
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