Olive-Studded Focaccia Bread Recipe

Name: Olive-Studded Focaccia Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4-1/4 tsp. active dry yeast; 2-2/3 cups warm water (105 degrees F to 115 degrees F); 1 each egg white; 1-1/2 Tbsp. olive oil; 1-1/2 tsp. brown sugar, packed; 2 qt. bread flour; 6 Tbsp. fresh rosemary, chopped; 1 Tbsp. salt; 1/2 cup Kraft Greek with Feta and Oregano Dressing; 72 each pitted Kalamata olives, halved lengthwise; 1/4 cup Kraft Shredded Parmesan

Servings: persons

4-1/4 tsp. active dry yeast
2-2/3 cups warm water (105 degrees F to 115 degrees F)
1 each egg white
1-1/2 Tbsp. olive oil
1-1/2 tsp. brown sugar, packed
2 qt. bread flour
6 Tbsp. fresh rosemary, chopped
1 Tbsp. salt
1/2 cup Kraft Greek with Feta and Oregano Dressing
72 each pitted Kalamata olives, halved lengthwise
1/4 cup Kraft Shredded Parmesan

1
Dissolve yeast in warm water in bowl of mixer fitted with dough hook; let stand 5 min.
2
Stir in egg white, oil and sugar.
3
Add flour, rosemary and salt; beat 2 to 3 min.
4
or until well blended.
5
Place in large greased bowl; cover.
6
Let rise in warm place 1 hour or until doubled in volume.
7
Punch down dough.
8
Scale about 1-3/4 lb.
9
(790 g) dough into each of 2 greased half-sheet pans (or into 1 half-sheet pan for trial recipe); press to edges of pan.
10
Cover; let rise 30 min.
11
or until doubled in volume.
12
Brush dough in each pan with 1/4 cup (50 mL) vinaigrette.
13
Use fingertips to make 72 indentations (6 rows by 12 rows) in dough in each pan.
14
Place 1 olive half in each indentation.
15
Top with cheese.
16
Bake in 375 degrees F convection oven 10 min.
17
or until lightly browned.
18
Cool on wire racks.
19
Cut bread in each pan into 36 tea sandwiches, with 2 olive halves per sandwich.
20
Split bread horizontally; fill as desired.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4-1/4 tsp. active dry yeast, 2-2/3 cups warm water (105 degrees F to 115 degrees F), 1 each egg white, 1-1/2 Tbsp. olive oil, and more.

Yes, Olive-Studded Focaccia Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Olive-Studded Focaccia Bread

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