Focaccia with Sun-dried Tomatoes, Rosemary and Parmesan
- Prep Time 0:10
- Cook Time 0:24
- Estimated Cost $8.50
- 6 Comments
This quick but very special bread recipe is your express route to an out-of-control-good-sandwich. Split a square in half and layer it with meats (I recommend prosciutto or salami), veggies, cheeses and a nice drizzle of good extra virgin olive oil, and you’ll be the envy of your workplace or school cafeteria.
Or, simply slice the warm focaccia into dinner roll-sized squares and serve in a bread basket with dinner.
- flour, for rolling Pantry
- 1 recipe pizza dough $1.50
- 2 tbsp extra virgin olive oil Pantry
- 1 tsp each salt and freshly-ground black pepper Pantry
- 2 tbsp chopped sun-dried tomatoes $2.50 for 3 oz.
- 1 tbsp fresh rosemary leaves $1 for a bunch
- 1/3 cup shredded (not grated) Parmesan $3.50 for 8 oz.
Recipe Serves 6-8
- Preheat oven to 400 degrees F. Lightly flour (or line with parchment paper) a baking sheet.
- On a lightly floured surface, shape the pizza dough into a rectangle that is approximately 6" x 8". Transfer dough rectangle to the prepared baking sheet.
- Use your fingertips to make light indentations all over the top of the dough (it should look like a bumpy landscape). Drizzle with the olive oil and use your hands to rub the sides of the dough with oil as well
- Sprinkle the top of the dough with the salt and pepper, then gently press the sun-dried tomatoes into the dough.
- Sprinkle with the rosemary and Parmesan and bake for 22-24 minutes, or until cheese is golden-brown and the focaccia sounds hollow when tapped gently on the bottom.
- Let cool slightly, then cut into squares and serve.