PIZZAOLIO FOCACCIA BREAD

PizzaOlio Infused Olive Oil

Servings: 12 • Prep Time: 90 mins • Cook Time: 30 mins

Focaccia Bread:

¾ cup PizzaOlio Infused Olive Oil, divided

1 cup Warm Water

2¼ tsp Active Dry Yeast

¼ tsp Honey

2½ cups All-Purpose Flour

1 tsp Rosemary Sea Salt

1 Tbsp Mediterranean Rosemary Rub & Seasoning

1 cup Cherry Tomatoes, halved

½ cup Feta Cheese, crumbled

For Dipping:

PizzaOlio Infused Olive Oil

Barrel Aged Balsamic Thick Sweet Vinegar

Directions:

1. Mix the warm water, yeast, and honey in a large bowl and let the yeast bloom, about 5-10 minutes.

2. Add the flour, ¼ cup PizzaOlio Infused Olive Oil, and Rosemary Sea Salt to the yeast mixture. Stir with a fork until the flour is hydrated and a dough forms. Turn out onto a floured surface and knead until smooth, about 5 minutes.

3. Add 2 Tbsp PizzaOlio Infused Olive Oil to a clean bowl and roll the dough ball to coat. Cover with a kitchen towel or plastic wrap and let rise for 1 hour. Preheat oven to 450°F.

4. Drizzle 2 Tbsp PizzaOlio Infused Olive Oil into the bottom of a cookie sheet or 9" x 13" baking dish. Add the dough and use your hands to stretch and shape it to fill the pan. Use your fingertips to make dimples across the surface.

5. Pour the remaining 2 Tbsp PizzaOlio Infused Olive Oil over the dough and sprinkle with Mediterranean Rosemary Rub, spreading the oil and seasoning with your hands. Press the cherry tomatoes and feta into the dough.

6. Bake for 15-20 minutes or until golden brown and cooked through.

7. Serve fresh alongside pasta or with PizzaOlio Infused Olive Oil and Barrel Aged Balsamic Thick Sweet Vinegar for dipping. Enjoy!

Elevate your baking with our PizzaOlio Infused Olive Oil — available in 100ml, 250ml, 500ml, and 750ml. Pair with our Barrel Aged Balsamic Thick Sweet Vinegar — available in 100ml, 250ml, 500ml, and 750ml — for the perfect dipping experience.