PizzaOlio Focaccia Bread
Wether you need an appetizer to impress or you're looking for a rainy afternoon baking project, this Focaccia Bread will hit the spot! This recipe is easy to make, and is brought to life by the savory and herbacious flavors found in our PizzaOlio Infused Olive Oil and Mediterranean Rosemary Rub. Finished with salty feta and sweet and acidic cherry tomatoes, you'll savor every last bite!
¾ cup PizzaOlio Infused Olive Oil, divided
1 cup Warm Water
2 ¼ tsp Active Dry Yeast
¼ tsp Honey
2 ½ cups All-Purpose Flour
1 tsp Rosemary Sea Salt
1 Tbsp Mediterranean Rosemary Rub
1 cup Cherry Tomatoes, halved
½ cup Feta Cheese, crumbled
PizzaOlio Infused Olive Oil
Barrel Aged Dark Balsamic
Mix the warm water, yeast and honey in a large bowl and let the yeast bloom.
Add the flour, ¼ cup PizzaOlio olive oil and salt to the yeast mixture and stir with a fork until the flour has been hydrated and a dough forms. Turn out the dough onto a floured surface and knead dough until combined and smooth, about 5 minutes.
Add 2 Tbsp PizzaOlio olive oil to a clean bowl and roll dough ball in oil to coat (to prevent from sticking). Cover with a kitchen towel or plastic wrap and let rise for one hour. Meanwhile preheat oven to 450 degrees.
Drizzle 2 Tbsp PizzaOlio oil into the bottom of a cookie sheet or 9” x 13” baking dish. Add the dough to the dish and use your hands to stretch and shape the dough to the size of the pan. Use your finger tips to make dimples in the dough.
Pour the remaining 2 Tbsp PizzaOlio over bread and sprinkle with the rub, using your hands to spread the oil and seasoning over the top of the dough. Add the tomatoes and feta on top and press the toppings into the dough.
Bake for 15 - 20 minutes or until the bread is golden brown and cooked through.
Serve fresh alongside pasta or with oil & vinegar for dipping. Enjoy!