A warm, soft and cheesy baked focaccia loaf stuffed with olives, sun-dried tomatoes and seasoned with rosemary.
Courtesy of Alison Kent
ingredients
directions
In a bowl, combine cheese, tomatoes, olives and rosemary. On lightly floured surface, roll out dough to 16- x 8-inch (41 x 20 cm) rectangle; sprinkle with two-thirds of the cheese mixture. Fold dough in half to make a square; transfer to a greased 9-inch (2.5 L) square baking pan. Brush top with oil; let rise until doubled in size, about 30 minutes.
Sprinkle with remaining cheese mixture, using fingertips to poke ingredients into dough and make plenty of dimples. Sprinkle with salt and pepper.
Bake in preheated 425°F (220°C) oven until golden brown and cheese is bubbly, 22 to 25 minutes. Let cool 10 minutes before cutting into pieces; serve warm or at room temperature.