Olive Focaccia

1. 1

   Slice off half of one bread loaf and reserve for later use.

2. 2

   In a lightly oiled 9x13 inch baking dish, stretch out remaining dough to cover bottom of pan evenly.

3. 3

   Cover with a clean cloth and let rise until double, about 1 hour.

4. 4

   Preheat oven to 375.

5. 5

   With fingers, poke holes all over risen bread dough.

6. 6

   Sprinkle with 2 tablespoons olive oil.

7. 7

   Let rise for 20 minutes longer.

8. 8

   Meanwhile, in a small frying pan, heat remaining oil over medium heat.

9. 9

   Add onion and cook, until golden, 2-3 minutes.

10. 10

    Add sun dried tomatoes and cook 1-2 minutes longer.

11. 11

    To assemble focaccia, spread onion mixture evenly over surface of dough.

12. 12

    Lightly press in olives to form a decorative pattern.

13. 13

    Sprinkle with thyme leaves.

14. 14

    Bake 25-30 minutes, until focaccia is puffy and brown.

15. 15

    Serve hot or warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.