- 1 pound [454 g] fresh or frozen, thawed pizza dough
- 2 teaspoons [10 mL] olive oil
- 1/4 teaspoon [1 mL] coarse salt [optional]
- 1/2 cup [125 mL] thinly sliced red onion
- Approximately 1/4 cup [60 mL] grossly chopped ripe olives
- 1 teaspoon [5 mL] finely minced fresh rosemary
or
1/4 teaspoon [1 mL] dried rosemary
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- Evenly press pizza dough into a lightly greased square 9-inch [23-cm] cake pan.
- Cover with a clean cloth; leave dough to rise for 30 minutes.
- With your fingers, deeply push all over dough, enough to leave prints.
- Brush focaccia with olive oil.
- If desired, sprinkle all over with coarse salt.
- Evenly top with red onion slices, chopped ripe olives and rosemary.
- Bake into a preheated 450°F [230°C] oven for 30 to 40 minutes, until golden brown [watch carefully...overbaked, it will be tough].
- Remove foccacia from cake pan.
- Using a bread knife, cut focaccia into 4 strips; half each strip.
- Serve hot.
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