• 8servings
  • 30minutes
  • 400calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2/3 package(s) (3-pound) frozen bread dough , (2 1-pound loaves)

  2. 1 small onion

  3. 1 medium plum tomato

  4. 5 large basil leaves

  5. 1/3 cup(s) Kalamata or pitted ripe olives

  6. 4 teaspoon(s) olive oil

  7. 1 1/2 teaspoon(s) chopped fresh rosemary

  8. 3/4 teaspoon(s) dried rosemary leaves , crushed (as a substitute for fresh rosemary) Cracked black pepper

  9. 2 ounce(s) crumbled feta cheese , (1/2 cup) Fresh rosemary sprigs for garnish

Instructions Jump to Ingredients ↑

  1. Thaw frozen bread dough as label directs (about 2 hours at room temperature).

  2. Thinly slice onion, tomato, and basil leaves. If using Kalamata olives, remove pits; coarsely chop olives.

  3. Preheat oven to 425 degrees F. Grease large cookie sheet. On lightly floured surface, with floured rolling pin, roll each loaf roughly into an 8-inch round. If dough is difficult to roll, allow dough to rest about 15 minutes, covered loosely with plastic wrap to prevent dough from drying out. Place each round on cookie sheet.

  4. Brush each round with 2 teaspoons olive oil. Sprinkle 1 round with onion, olives, chopped rosemary, and 1/4 teaspoon cracked black pepper. Sprinkle second round with tomato, feta cheese, and 1/4 teaspoon cracked black pepper.

  5. Bake focaccias 20 minutes or until nicely browned. Sprinkle tomato-feta focaccia with sliced basil leaves. Garnish rosemary-olive focaccia with rosemary sprigs. Serve focaccias warm or cool on wire rack to serve later.


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