Subj : Focaccia With Kalamata Olives & Rosemary
To   : All
From : Ben Collver
Date : Sun Mar 22 2026 02:30 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Focaccia With Kalamata Olives & Rosemary
 Categories: Bread, Italian
      Yield: 1 Focaccia
 
      2 tb Olive oil
      1 sm Vidalia or
           - other sweet onion;
           - chopped
      2 cl Garlic; minced
      2 ts Fresh rosemary; chopped
    1/2 c  Black olives; pitted &
           - chopped or sliced
           Salt
           Black pepper; freshly ground
           Traditional Pizza Dough
 
  Preheat the oven to 400?F.
  
  Heat 1 tb olive oil in a large skillet over medium heat. Add the
  onion & garlic, cover, and cook until softened, about 5 minutes. Stir
  in the rosemary. Remove from the heat, add the olives, and season to
  taste with salt & pepper. Set aside.
  
  Punch the dough down. On a lightly floured work surface, roll out or
  stretch the dough into a circle or rectangle. Lightly oil a pizza pan
  or baking sheet and place the dough on it, stretching it to fit.
  Drizzle with the remaining 1 tb olive oil and press the olive mixture
  into the top. Bake on the bottom oven rack until the crust is golden
  brown, about 30 minutes. Serve warm or at room temperature.
  
  Recipe by Vegan Planet by Robin Robertson
 
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