Rosemary and Kalamata Focaccia

Rosemary And Kalamata Focaccia Recipe
Oxmoor House


12 servings (serving size: 1 square)

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Cook: 13 Minutes
Other: 40 Minutes

Nutritional Information

Calories 126
Fat 3.5 g
Satfat 0.2 g
Protein 4.1 g
Carbohydrate 20.8 g
Cholesterol 0 mg
Iron 1.7 mg
Sodium 416 mg
Caloriesfromfat 24 %
Fiber 1.5 g
Calcium 17 mg


Olive oil-flavored cooking spray
1 tablespoon yellow cornmeal
1 (1-pound) loaf frozen white bread dough, thawed
1 tablespoon olive oil
1/2 cup chopped pitted kalamata olives
2 tablespoons chopped fresh rosemary
1 tablespoon minced garlic
1 teaspoon sea or kosher salt
3/4 teaspoon freshly ground black pepper


Coat a jelly roll pan with cooking spray and sprinkle with cornmeal.

Roll dough to a 15 x 10-inch rectangle. Place on prepared pan, pressing to edges with fingers. Drizzle olive oil over dough, spreading evenly with fingers; sprinkle with olives and next 4 ingredients. Cover and let rise in a warm place (85°) for 40 minutes.

Preheat oven to 400°.

Uncover dough. Make indentations in top of dough using the handle of a wooden spoon or your fingertips.

Bake at 400° for 13 to 14 minutes or until brown and crusty. Cut into squares and serve immediately.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
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