PizzaOlio Focaccia Bread
PizzaOlio Focaccia Bread
Rated 3.7 stars by 7 users
Author:
Olivelle
Servings
12
Prep Time
90 minutes
Cook Time
30 minutes
Whether you're prepping an appetizer to impress or need a cozy afternoon baking project, this Focaccia Bread is the answer! With the savory, herbaceous kick of PizzaOlio Infused Olive Oil and Mediterranean Rosemary Rub, this recipe is easy to make and full of flavor. Top it off with salty feta and sweet cherry tomatoes for a mouthwatering finish that’ll have you savoring every bite!
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Ingredients
Focaccia Bread
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¾ cup PizzaOlio Infused Olive Oil, divided
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1 cup Warm Water
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2 ¼ tsp Active Dry Yeast
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¼ tsp Honey
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2 ½ cups All-Purpose Flour
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1 tsp Rosemary Infused Sea Salt
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1 Tbsp Mediterranean Rosemary Rub & Seasoning
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1 cup Cherry Tomatoes, halved
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½ cup Feta Cheese, crumbled
Dipping
Directions
Mix the warm water, yeast and honey in a large bowl and let the yeast bloom.
Add the flour, ¼ cup PizzaOlio olive oil and salt to the yeast mixture and stir with a fork until the flour has been hydrated and a dough forms. Turn out the dough onto a floured surface and knead dough until combined and smooth, about 5 minutes.
Add 2 TBSP PizzaOlio olive oil to a clean bowl and roll dough ball in oil to coat (to prevent from sticking). Cover with a kitchen towel or plastic wrap and let rise for one hour. Meanwhile preheat oven to 450 degrees.
Drizzle 2 Tbsp PizzaOlio oil into the bottom of a cookie sheet or 9” x 13” baking dish. Add the dough to the dish and use your hands to stretch and shape the dough to the size of the pan. Use your finger tips to make dimples in the dough.
Pour the remaining 2 Tbsp PizzaOlio over bread and sprinkle with the rub, using your hands to spread the oil and seasoning over the top of the dough. Add the tomatoes and feta on top and press the toppings into the dough.
Bake for 15 - 20 minutes or until the bread is golden brown and cooked through.
Serve fresh alongside pasta or with oil & vinegar for dipping. Enjoy!