Rosemary Olive Foccacia

Bread dough is formed into circles and topped with olive oil, kalamata olives, garlic, rosemary, goat cheese, and parmesan-asiago cheese, then baked.

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Ingredients:

• 1 - 1.5 lb. package of bread machine bread mix (Italian Herb, if available)
• TOPPING:
• 3 to 4 Tb. extra virgin olive oil
• 1/2 cup kalamata olives, sliced
• 6 cloves garlic, crushed
• 1/2 tsp coarse salt (or more to taste)
• 3 Tbsp. chopped fresh rosemary
• 1/2 cup fresh goat cheese, crumbled
• 1/ cup grated parmesan and asiago cheese mix
• DIPPING OIL: mix together and serve with foccacia--
• 3 Tbsp olive oil
• Freshly ground pepper
• 1 Tbsp grated fresh parmesan cheese

Method

Make the bread dough in your bread machine or mixer as directed on the package; set machine on the dough cycle. DO NOT bake yet. Press dough into two loose circles on a lightly floured board. Drizzle and brush with some of the olive oil. Cover with plastic wrap. Let rise in a warm place for 30 to 40 minutes or until doubled. Poke olives into top, drizzle with a little more oil and dot with garlic. Bake 7 minutes. Remove from oven; drizzle a little more olive oil and dot with goat cheese. Return to oven for 10-12 min. Remove from oven; sprinkle with rosemary and more oil, if needed. Bake 3-4 more minutes or until lightly browned. Serve with seasoned olive oil for dipping.

Notes: You can make your own dough, if you would prefer.

Number of servings: 16 pieces of bread

Submitted By: anne.nieland
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