Quick Rosemary Focaccia
Use store-bought pizza dough to make this speedy focaccia. Simply roll the ball of dough in herbs and cook it in a pie mould. Moist on the inside and crispy on the outside, you’ll get a winning aperitif every time.
Ingredients
- 1/4 cup (60 ml) olive oil
- 1 tbsp rosemary leaves, finely chopped
- 1 tbsp chives, finely chopped
- 1 ball (400 g) store-bought pizza dough, defrosted (see note)
- Fleur de sel, to taste
- Espelette or cayenne pepper, to taste
Instructions
- In a 9-inch (23 cm) glass pie dish, combine the oil and herbs. Season with pepper.
- Place the ball of pizza dough in the pie dish and coat well with the oil and herbs. Cover loosely with plastic wrap. Let sit in a warm, humid spot for 30 minutes.
- With the rack in the middle position, preheat the oven to 450°F (230°C).
- Remove the plastic wrap. Spread the dough out with your fingertips, turning it over a few times to coat well in the oil, until it is the same size as the pie dish. Make small wells in the dough with your fingertips. Sprinkle generously with fleur de sel. Season with pepper and Espelette.
- Bake for 20 minutes or until nicely browned. Let cool for 15 minutes. Slide the focaccia onto a cutting board. Cut into wedges and serve.
Use store-bought pizza dough to make this speedy focaccia. Simply roll the ball of dough in herbs and cook it in a pie mould. Moist on the inside and crispy on the outside, you’ll get a winning aperitif every time.