Genoese Focaccia
A quick, dimpled focaccia topped with juicy tomatoes, briny olives, and fresh rosemary. Ready in about 20 minutes, this is a perfect snack or side.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 8g
Ingredients
- 1 lb pizza dough
- 3 tbsp olive oil
- ½ cup cherry tomatoes
- ¼ cup black olives
- 1 tbsp fresh rosemary
- ½ tsp flaky salt
Instructions
- 1
Preheat oven to 450°F. Press the 1 lb pizza dough into a lightly oiled 9x13 inch baking sheet, stretching to the edges.
- 2
Drizzle 2 tbsp olive oil over the dough and use your fingertips to press deep dimples all over the surface.
- 3
Scatter the 0.5 cup cherry tomatoes (halved) and 0.25 cup black olives over the dough, pressing them gently into the dimples.
- 4
Sprinkle with 1 tbsp chopped fresh rosemary and 0.5 tsp flaky salt. Drizzle with remaining 1 tbsp olive oil.
- 5
Bake until golden and puffed, 12-15 minutes. Let cool 2 minutes before slicing and serving warm.
Tools you’ll need
- 9x13 inch baking sheet
- oven
- measuring spoons
- knife
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