Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Lightly coat the inside of a large bowl with
Extra-Virgin Olive Oil (as needed)
.
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 (as needed)
.
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 (as needed)
. Sprinkle with half of the
Asiago Cheese (2/3 cup)
and
Rosemary Leaves (1/2 Tbsp)
. Arrange the
Plum Tomatoes (3)
in a single layer on top of the cheese. Place the
Kalamata Olives (1/2 cup)
evenly over the tomato slices.
Step 6
Finish off by sprinkling with the remaining
Asiago Cheese (2/3 cup)
and
Rosemary Leaves (1/2 Tbsp)
. 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.
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSPumpkin Soup with Manchego Croutons
Green Onion & Cheddar Popovers
Ina Garten's Warm Marinated Olives
Refrigerator Pickled Green Beans
Coconut Flour Blueberry Muffins
Ham and Cheese Slab Pie
Warm Creamy Crabmeat Dip
Hearty Hungarian Mushroom Soup
Quick & Easy Tiramisu Cups
Creamy (or not) Roasted Tomato Soup
Homemade Refrigerator Dill Pickles
Dorie Greenspan's Potato Chowder
Eggplant Parmesan
The Best Ever Gluten-Free Focaccia Bread
Homemade Roasted Turkey Stock
Rustic Thyme-Infused Peach Tart
Recommended Recipes
{{name}}