Use that herbed olive oil dough
to prepare a simple focaccia, with a smattering of favorite ingredients like the sundried tomato, olive, and rosemary we’ve chosen. Or let the dough act as a blank slate for your particular favorites. Serve as an appetizer, cut into wedges, or enjoy for a quick dinner with a hearty salad. Yield: 4 large serving-sized slices
- 1 pound Parmesan Herbed Olive Oil dough
- ½ cup oil-cured sundried tomatoes
- ½ cup Kalamata olives, pitted
- 1 Tbsp Parmesan cheese, grated
- Extra-virgin olive oil
- 2 fresh rosemary sprigs, leaves removed, or dried rosemary, crushed
- Freshly-ground black pepper and coarse kosher salt, to taste
- Preheat oven to 425° F, with an empty broiler pan under baking shelf for water.
- Prepare a lightly-greased, silicone pad or parchment-lined baking sheet and set aside.
- Prepare boule loaf as instructed in Parmesan Herbed Olive Oil dough recipe.
- Flatten the loaf to about ½ inch with fingers or a well-floured rolling pin, and place it on prepared baking sheet.
- Strew sundried tomatoes and olives sparingly over the top so that the majority of dough still shows. Sprinkle with Parmesan cheese, rosemary, pepper, and salt, and drizzle with olive oil.
- Allow the focaccia to rest for about 20 minutes. Prepare a sheet of aluminum foil to cover the baking focaccia in the event that topping begin to brown before loaf is baked. (Sundried tomatoes, with their oil and residual fruit sugar, can burn if left untended.)
- After rest, place the cookie sheet in the middle of the preheated oven, quickly add a cup of hot water to the broiling pan, close oven door, and bake for about 25 minutes, monitoring toppings carefully. Loaf will be a golden brown when done.