Sheet-Pan Focaccia Barese
Pillowy, olive-oil-soaked focaccia with crispy edges and dimpled tops, finished with tomatoes and herbs. Baked on one sheet pan in under 20 minutes using store-bought dough.
- Total time
- 18 min
- Servings
- 4
- Calories
- 312
- Protein
- 6g
Ingredients
- 1 lb store-bought pizza dough (room temperature)
- ¼ cup extra-virgin olive oil, divided
- 1 cup cherry tomatoes
- 3 sprigs fresh rosemary sprigs
- 1.5 tsp coarse sea salt
- 3 cloves garlic, thinly sliced
Instructions
- 1
Heat oven to 425°F. Stretch dough into a 9×13-inch rectangle on a sheet pan coated with 1 tbsp olive oil.
- 2
Use your fingertips to create deep dimples all over the surface, pushing down until your finger hits the pan.
- 3
Drizzle remaining oil over dough. Scatter tomatoes, garlic, and rosemary into and around the dimples.
- 4
Sprinkle coarse salt over top. Bake until edges are deep golden and surface is set, 12–14 minutes.
- 5
Cool 2 minutes in the pan, then slide onto a cutting board and slice into squares or rectangles.
Tools you’ll need
- 13×9-inch sheet pan
- oven
- fingertips
- cutting board
- knife
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