PizzaOlio Focaccia Bread
This fragrant focaccia bread is infused with bold PizzaOlio Olive Oil and topped with cherry tomatoes, crumbled feta, and Mediterranean seasoning. A perfect side for pasta or dipped in olive oil and balsamic.
View Original PDFIngredients
Focaccia Bread
- ¾ cup PizzaOlio Infused Olive Oil, divided
- 1 cup Warm Water
- 2¼ tsp Active Dry Yeast
- ¼ tsp Honey
- 2½ cups All-Purpose Flour
- 1 tsp Rosemary Infused Sea Salt
- 1 Tbsp Mediterranean Rosemary Rub & Seasoning
- 1 cup Cherry Tomatoes, halved
- ½ cup Feta Cheese, crumbled
Dipping
- PizzaOlio Infused Olive Oil
- Barrel Aged Dark Thick Sweet Balsamic
Directions
- In a large bowl, mix warm water, yeast, and honey. Let sit until the yeast blooms.
- Add flour, ¼ cup PizzaOlio Olive Oil, and salt to the yeast mixture. Stir with a fork until dough forms.
- Knead the dough on a floured surface until smooth, about 5 minutes. Transfer to a clean bowl coated with 2 Tbsp PizzaOlio Olive Oil. Cover and let rise for 1 hour.
- Preheat oven to 450°F. Drizzle 2 Tbsp PizzaOlio Olive Oil into a 9" x 13" baking dish. Add dough and press it into the pan, forming dimples with your fingertips.
- Drizzle remaining 2 Tbsp PizzaOlio over the dough. Sprinkle with Mediterranean Rosemary Rub, spreading it evenly. Top with halved tomatoes and crumbled feta, pressing them gently into the dough.
- Bake for 15–20 minutes, until golden brown and fully baked.
- Serve warm with a side of PizzaOlio Olive Oil and Balsamic for dipping. Enjoy!