- 1 pound [454 g] fresh or thawed pizza dough
- 2 teaspoons [10 mL] olive oil
- 1/4 teaspoon [1 mL] coarse salt [optional]
- 1/2 cup [125 mL] red onion, thinly sliced
- 1/4 cup [60 mL] grossly chopped black olives [+ or - to taste]
- 1 teaspoon [5 mL] fresh, finely minced, rosemary or 1/4 teaspoon [1 mL] dried rosemary
|
- Evenly press pizza dough into a lightly greased, square 9-inch [23 cm] cake pan.
- Cover with a clean cloth; let dough rise for 30 minutes.
- Deeply, with your fingers, push all over dough, enough to leave prints.
- Brush focacia with olive oil.
- If desired, sprinkle all over with coarse salt.
- Envenly top with red onion slices, chopped black olives and rosemary.
- Bake in 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.
- With a bread knife, cut foccacia into 4 strips; half each strip.
- Serve hot.
|
