Warm Focaccia with Rosemary, Black Olives and Wisconsin Swiss Cheese

Servings: 6


1 loaf (16 ounces) frozen bread dough
1/3 cup pitted Kalamata olives, coarsely chopped
1 1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
3/4 cup (3 ounces) shredded Wisconsin Swiss cheese

Cooking Directions:

Flatten dough slightly; on a lightly floured surface, roll dough into a 12x9 inch rectangle using short, firm strokes. Press into an 11x7 inch baking pan; sprinkle remaining ingredients over top. Cover; let rise for 45 minutes, or until doubled in bulk.

Bake at 375° F for 25 to 30 minutes or until golden brown. Cut bread into 2 inch squares; serve warm.

Note: This recipe makes a 2 inch high bread. Use a larger baking pan for a flatter bread.

Dinner Roll Variation: Knead cheese and other ingredients into dough; divide into 6 pieces. Place in buttered muffin cups; brush with melted butter. Follow directions as above; bake at 375° F for 15 minutes.

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