Description

Focaccia with Olives and Rosemary is an easy, delicious three ingredient appetizer or light lunch! Pizza dough, kalamata olives and fresh rosemary bake up crunchy on the outside and chewy on the inside. Pops of flavor from the briny, salty olives and woodsy rosemary transform a simple pizza dough into a standout dish.

Ingredients

Scale

1 1 lb bag of premade pizza dough (or homemade if you’d rather)
1 tablespoon chopped fresh rosemary
1/4 cup quartered kalamata olives
2 tablespoons extra virgin olive oil (plus more for the baking sheet)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

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Instructions

Preheat your oven to 425 degrees. Pour 1-2 tablespoons olive oil on baking sheet to coat the pan.
If using refrigerated pizza dough, remove from bag and set on a floured cutting board. Let the dough rest for 30 minutes while the oven preheats.
After 30 minutes start to stretch the dough in your hands, pressing into the flour if it gets too sticky. Once you’ve got the dough in a rough oval shape, place it on your oiled baking sheet and continue to stretch the dough (try not to tear it!). When the dough is mostly even and about a 1/4 inch thick, use your fingertips to press divets into the dough.
Sprinkle the rosemary and kalamata olives on the dough, pressing them in lightly.
Evenly sprinkle on two tablespoons of olive oil, then the salt and pepper.
Bake for 8-10 minutes until browned and crisp on the edges. Cut into squares and serve with hummus if desired.

Notes

This focaccia is best eaten the same day it’s made, preferably right out of the oven!