Tomato and Olive Foccacia

1. 1

   On a baking pan spread olive oil.

2. 2

   Press the pizza dough into the pan until the dough fills pan completely.

3. 3

   Cover the dough with a piece of oiled plastic wrap (oiled side down) and allow it to rise, until doubled, up to 1 hour.

4. 4

   Scatter tomatoes on risen focaccia.

5. 5

   Sprinkle with salt; pepper; oregano; olives and garlic.

6. 6

   Set a rack in the lower third of the oven and preheat to 450 degrees.

7. 7

   Bake the focaccia for about 25 minutes, or until deep golden.

8. 8

   Lift the side of the focaccia with a spatula or pancake turner and check the bottom about halfway through baking time.

9. 9

   If it is getting too dark, slide the pan onto another pan to insulate the bottom.

10. 10

    To serve immediately, slide the focaccia from the pan to a cutting board.

11. 11

    If it will be served later, slide it off the pan onto a rack to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.