~ Hyacinth soul
ROSEMARY OLIVE FOCACCIA
~ Easy recipe using frozen bread dough
adapted from 1992 TOO BUSY TO COOK (Bon Appetit)
1 pound thawed frozen bread dough
3 Tbsp. extra-virgin olive oil
1 heaping Tbsp. minced fresh rosemary (1 tsp. crumbled dried)
freshly ground black pepper
1 cup (or more) grated Parmesan cheese
8-10 chopped Kalamata olives
4 thinly sliced oil-packed sun-dried tomatoes
2 thinly sliced large garlic cloves
Fresh rosemary springs
- Preheat oven to 450-degrees. Place bread dough in bowl. Add 1 tablespoon oil and minced rosemary. Season generously with freshly ground black pepper. Knead dough until ingredients are combined.
- Roll dough out on lightly floured work surface to 9x6-inch rectangle. Transfer to baking sheet. Flatten and press dough into 12x9-inch rectangle. Rub 1 tablespoon olive oil over. Sprinkle half of the Parmesan cheese over; press gently into dough. Bake until bread is almost cooked through and cheese begins to brown, about 12 minutes.
- Arrange Kalamata olives, sun-died tomatoes and garlic atop bread. Sprinkle with remaining Parmesan cheese to cover lightly. Drizzle remaining 1 tablespoon olive oil over. Top with rosemary sprigs. Continue baking until cheese melts and bread is cooked through, about 5 minutes more. Cut into squares or wedges and serve. (4 servings)