Tuesday, February 28, 2012

Rosemary Focaccia Bread

Who doesn't love fresh bread with dinner? Isn't it secretly one of the perks to eating out? I know it is for me! One thing my dad whips up that I always love is foccacia bread. This is a super simple way to make rosemary focaccia bread that doesn't even involve making the actual dough! You can simply buy fresh pizza dough from your local grocery store or even pizza place, add a few ingredients and voila! I made ours a rosemary focaccia since we have a huge rosemary bush in our backyard that we haven't made a dent it. If you don't like rosemary you can use the same concept and just use olive oil and kosher salt.

Rosemary Focaccia
Serves 4

1-pound package refrigerated pizza dough
6 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 teaspoons rosemary needles

Heat oven to 400 degrees F.
Let the pizza dough warm up a bit on the counter to make it easier to roll out. Divide the dough into 4 equal portions. On a lightly floured surface, roll each potion to a 1/4-inch thickness. Transfer to a baking sheet lined with parchment paper. Drizzle each portion of dough with 1/2 teaspoon of the oil and sprinkle with some of the salt and pepper.
Bake for 5 minutes. Remove from oven, brush with the remaining oil, and sprinkle with the rosemary. Return to oven until golden brown, 10 to 15 minutes. Serve warm or at room temperature. If desired, serve with a side of olive oil.

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