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Rosemary Olive Focaccia

For a thinner, crispier focaccia, try using 3-10 inch rounds instead of two to bake up this recipe. It is so delicious.—Taste of Home Test Kitchen, Greendale, Wisconsin

16 ServingsPrep: 35 min. + rising Bake: 25 min.

Ingredients

3 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1 teaspoon sugar
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 cup warm water (120° to 130°)
4 tablespoons olive oil, divided
1/3 cup sliced ripe olives
2 tablespoons yellow cornmeal
2 tablespoons grated Parmesan cheese
Additional coarsely ground black pepper and rosemary

Directions

In a large bowl, combine flour, yeast, sugar, 1/2 teaspoon rosemary,
salt and pepper. Stir in warm water and 2 tablespoons oil. Turn out
onto a lightly floured surface; knead 3 minutes. Add olives and
remaining rosemary; knead 1 minute longer. Place in a greased bowl,
turning once to grease the top. Cover and let rise until doubled,
about 45 minutes.
Punch dough down and divide in half. Cover and let rest for 5
minutes. Sprinkle cornmeal on greased baking sheets. Roll each piece
of dough into a 10-in. circle; place on baking sheets. Cover and let
rise until doubled, about 30 minutes. With fingertips, make several
dimples over top of dough.

2 of 2

Rosemary Olive Focaccia (continued)

Directions (continued)

Brush dough with remaining oil. Sprinkle with cheese and additional
pepper and rosemary. Bake at 375° for 25-30 minutes or until
golden brown. Serve warm.
Yield: 2 loaves (8 slices each).

Nutrition Facts: 1 serving (1 slice) equals 128 calories, 4 g fat (1 g saturated fat), trace cholesterol, 147 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.