Real Recipes From Real Home Cooks ®

cheese and olive focaccia

(1 rating)
Recipe by
Pam Stewart
Grand Rapids, MI

What can I say but YUMMMMMMMMMY!! I found this recipe in the Detroit News sometime ago and it has been a hit with my family ever since!!

(1 rating)
yield 2 serving(s)

Ingredients For cheese and olive focaccia

  • 8 oz
    thawed frozen bread dough at room temperature (see note)
  • cornmeal
  • 1 tsp
    olive oil
  • 1 md
    shallot thinly sliced
  • 1/4 c
    pitted green olives
  • 2 Tbsp
    crumbled goat cheese with herbs
  • 2 Tbsp
    shredded mozzarella

How To Make cheese and olive focaccia

  • 1
    Press dough into a circle on a baking sheet sprinkled with corn meal. Cover lightly with a dishtowel or an oiled sheet of plastic wrap and let it rise in a warm place for 1 hour.
  • 2
    Make dimples in the dough with your thumb.
  • 3
    Sprinkle oil over the dough allowing some to run into the dimples.
  • 4
    Scatter schallots and olive slices over the dough. Sprinkle on goat cheese and mozzarella.
  • 5
    Bake in a preheated 375 degree oven for 15 minutes to 20 minutes. Remove from oven and cool for 10 minutes. Cut in half and werve
  • 6
    NOTE: Frozen bread dough usually comes in 1# loaves. Cut a loaf in half and return half to the freezer. Use the quick thaw method according to the package directions.

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