cheese and olive focaccia
(1 rating)
What can I say but YUMMMMMMMMMY!! I found this recipe in the Detroit News sometime ago and it has been a hit with my family ever since!!
(1 rating)
yield
2 serving(s)
Ingredients For cheese and olive focaccia
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8 ozthawed frozen bread dough at room temperature (see note)
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cornmeal
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1 tspolive oil
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1 mdshallot thinly sliced
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1/4 cpitted green olives
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2 Tbspcrumbled goat cheese with herbs
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2 Tbspshredded mozzarella
How To Make cheese and olive focaccia
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1Press dough into a circle on a baking sheet sprinkled with corn meal. Cover lightly with a dishtowel or an oiled sheet of plastic wrap and let it rise in a warm place for 1 hour.
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2Make dimples in the dough with your thumb.
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3Sprinkle oil over the dough allowing some to run into the dimples.
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4Scatter schallots and olive slices over the dough. Sprinkle on goat cheese and mozzarella.
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5Bake in a preheated 375 degree oven for 15 minutes to 20 minutes. Remove from oven and cool for 10 minutes. Cut in half and werve
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6NOTE: Frozen bread dough usually comes in 1# loaves. Cut a loaf in half and return half to the freezer. Use the quick thaw method according to the package directions.
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