Olive & Rosemary Focaccia
Olive & Rosemary Focaccia
| 1 loaf | Bridgford Frozen Ready-Dough®, thawed |
| ¼ cup | olive oil |
| 1 cup | Kalamata (Greek) olives and green olives, pitted and drained |
| 2-3 tablespoons | fresh rosemary, chopped |
| Coarse Kosher or sea salt | |
| Fresh cracked pepper |
Lightly grease a large sheet pan; set aside. On a lightly floured surface, roll out thawed Bridgford Ready-Dough out to a large 10–12-inch oblong rectangle (the shape does not have to be perfect). Transfer to prepared pan and reshape if needed. Brush dough generously with half of olive oil. Let rise in a warm area until dough has doubled in size. With fingertips, gently dimple the dough. Evenly space olives over focaccia, pressing into dough. Drizzle with remaining olive oil, sprinkle with salt, pepper, and rosemary. Bake in a preheated 400 degree oven for 12- 15 minutes or until golden brown. Remove from oven and pan to cool on wire rack.