Olive and rosemary focaccia

Name: Olive and rosemary focaccia
Ingredients: 1 risen focaccia dough (see related recipe); 2 ounces low-moisture mozzarella, cut into generous 1/2-inch cubes; 40 pitted Ascolana olives (or another large pitted green olive); Olive oil for brushing; 20 tufts fresh rosemary; Scant 1/2 teaspoon Maldon sea salt, or another large flake sea salt

Olive and rosemary focaccia was pinched from <a href="http://recipes.latimes.com/recipe-olive-and-rosemary-focaccia/" target="_blank">recipes.latimes.com.</a>

"We've all been there. You're in a foreign country, or a favorite restaurant here in town, eating something that you just love and wondering, maybe even worrying, "How will I ever make this at home?" That's exactly what happened to ... Read more..."

INGREDIENTS

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1 risen focaccia dough (see related recipe)

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2 ounces low-moisture mozzarella, cut into generous 1/2-inch cubes

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40 pitted Ascolana olives (or another large pitted green olive)

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Olive oil for brushing

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20 tufts fresh rosemary

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Scant 1/2 teaspoon Maldon sea salt, or another large flake sea salt

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