20-Min Focaccia Barese
Crispy-bottomed flatbread topped with tomatoes, olives, and rosemary. Ready to eat straight from the pan in under 20 minutes using store-bought dough.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 8g
Ingredients
- 1 ball store-bought pizza dough (1 lb ball, room temp)
- 1 cup cherry tomatoes, halved
- ½ cup pitted green olives, halved
- 3 sprigs fresh rosemary sprigs
- 1 tsp sea salt
- 3 tbsp olive oil
Instructions
- 1
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Stretch the dough into a rough rectangle and slide it into the skillet. Press gently to fit.
- 3
Cook without stirring until the bottom is golden and crispy, 6-7 minutes.
- 4
Flip the dough carefully. Drizzle the top with 1 tbsp olive oil.
- 5
Scatter tomatoes, olives, and rosemary over the surface. Sprinkle sea salt evenly.
- 6
Cook 3-4 minutes more until the second side is light golden and toppings warm through.
Tools you’ll need
- 12-inch skillet (preferably cast iron or heavy-bottomed)
- spatula or tongs
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