Olive and Tomato Focaccia
Servings 8
Equipment
- 9 x 13 Inch Glass Baking Dish
Ingredients
- 1 (16-oz) bag of pizza dough, at room temperature
- 3 tbsp olive oil more if needed
- 3-4 tbsp three-olive tapenade or store-bought
- 1 Roma tomato sliced thinly
- Sea salt and freshly cracked pepper to taste
- Crushed red pepper flakes to taste
- Dried oregano to taste
Instructions
- Open the pizza dough and place it on a floured surface for 20 minutes.
- Make the tapenade unless you are using store-bought.
- Preheat the oven to 400 degrees. Coat a 9x13-inch glass baking dish with 1 tablespoon of olive oil and spread it around the dish. Season the dish with sea salt, freshly cracked pepper, crushed red pepper flakes, and dried oregano to taste.
- Gently need the dough a few times then stretch the dough out with your fingers and place it into the baking dish, pressing the dough down into the bottom of the dish.
- Use your fingers to punch tiny indentations into the top of the dough.
- Drizzle 2 tablespoons of olive oil on top of the dough then spread the tapenade evenly over the top, next layer tomato slices Season with sea salt, freshly cracked pepper, crushed red pepper flakes, and dried oregano to taste.
- Bake until the focaccia is puffy and golden, 25-30 minutes.
- Cut into pieces and serve. Enjoy.