Focaccia with Sun-dried Tomatoes, Rosemary and Parmesan
- Prep Time 0:10
- Cook Time 0:24
- 2 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.
Total Cost of Ingredients: $8.50
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.