A simple, fast focaccia bread for lazy nights. This looks fancy, but starts with a tube of pizza dough. Adapted from Woman's Day. If you don't care fro olives, try other toppings - such as oil cured sundried tomatoes or marinated artichoke hearts (drain well).
- 2 teaspoons olive oil, plus
- extra olive oil, to grease pan
- 1 (10 ounce) package prepared pizza crust (such as Pillsbury)
- 1⁄4 cup oil-cured olives, coarsely chopped (such as Kalamata)
- 1 tablespoon fresh rosemary, minced or 1 1⁄2 teaspoons dried rosemary, crushed
- 1⁄4 teaspoon kosher salt, to taste
- 1⁄8 teaspoon fresh ground black pepper, to taste
- Prheat oven to 425 F and lighly grease a large baking sheet to cover an 8x10" area.
- Unroll dough onto the greased area of pan, pressing any seams together and forming into an oblong shape (don't press it too flat)- it can be an uneven shape (gives it a rustic look).
- Using a wooden spoon hadle tip, gently press indentations all over the surface of the dough- making little craters.
- Sprinkle dough evenly with olives, rosemary, salt, and pepper, then drizzle with the oil.
- Bkae 12-15 minutes, or until bottom and edges are golden brown.
- Remove to a cutting board and cut into 12 squares, strips or triangles- they can be uneven shapes.
- Serve warm.