olive and rosemary focaccia
Olive and Rosemary Focaccia
Source: Bridgford Frozen Bread
1 loaf frozen bread dough, thawed
1 to 2 tablespoons olive oil
1 tablespoon fresh rosemary
1/2 cup pimento-stuffed green olives
1/2 cup kalamata (Greek) olives or ripe olives, pitted
Fifteen minutes before baking, preheat oven to 400 degrees F. Lightly grease 12-inch round pizza pan or large flat baking sheet.
On lightly floured surface, roll dough into 12-inch circle. Spread dough to rim of pizza pan or place on greased baking sheet. Brush dough with olive oil. Prick entire surface of dough with fork. Sprinkle with rosemary. Top evenly with olives, if using. Let dough rise in warm area until puffy.
Press olives back into dough and bake in preheated oven 12-15 minutes or until golden brown.
Remove from oven and cool on wire rack.
To use for sandwich, cut into 6 to 8 wedges. Using sharp serrated knife, cut each wedge in half horizontally.
Yield: 6 to 8 large wedges
