Cracked Black Pepper and Rosemary Focaccia

  • Makes: 16 servings
  • Serving Size: 1 square
  • Prep: 15 mins
  • Rise: 1 hr
  • Stand: 10 mins
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Cracked Black Pepper and Rosemary Focaccia
recipe Whole Wheat Pizza Dough (see recipe, page ???)
tablespoons olive oil
cloves garlic, thinly sliced
cup pitted kalamata or ripe olives, halved or sliced (optional)
teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
teaspoon coarse salt or kosher salt
teaspoon cracked black pepper
cup finely shredded Parmesan cheese (2 ounces)
  1. Do not divide pizza dough in half. Place pizza dough in a lightly oiled medium bowl, turning once to oil surface. Cover and let rise in a warm place for 30 minutes. Punch dough down. Let rest 10 minutes. Place dough on a large greased baking sheet. Press dough into a 13x9-inch rectangle.
  2. Brush olive oil evenly over dough. Sprinkle with garlic, olives, if desired, rosemary, salt, cracked black pepper, and cheese. Place the baking sheet in a warm place; cover and let rise for 30 minutes. Preheat oven to 375 degrees F. Bake for 25 minutes or until evenly golden brown. Cool slightly. Cut into squares to serve.
From the Test Kitchen
Tomato Focaccia:

Place 2 cups halved grape tomatoes in a microwave-safe bowl. Microwave, uncovered, on 100% power (high) for 2 minutes, stirring once halfway through cooking. Drain tomatoes and let cool for 5 minutes. Prepare focaccia as above, except substitute 1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed, for the rosemary and add drained tomatoes with toppings before sprinkling with cheese.

Nutrition Facts (Cracked Black Pepper and Rosemary Focaccia)
    Per serving:
  • 109 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 2 mg chol.,
  • 236 mg sodium,
  • 15 g carb.,
  • 2 g fiber,
  • 0 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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