Nashville, TN – “Whether it’s a pan of hot biscuits, a skillet of cornbread or crusty Focaccia, even the simplest meals take on a special style when served with homemade bread,” says Martha White® baking expert, Linda Carman.
Focaccia, the popular Italian flat bread, pairs especially well with salads and soups, or may be served with cured meats, olives and cheeses.
With a convenient pizza crust mix, you can make delicious focaccia right there at home. This version is topped with olive oil, fresh rosemary, a sprinkling of cheese, salt and fresh pepper, but feel free to create your own signature focaccia by using your favorite herbs and other toppings.
For more homemade breads, go to www.marthawhite.com
Rosemary Foccacia
Ingredients
2 (6.5oz.) pkg. Martha White® Pizza Crust Mix (Crispy Crust Recipe) or
2 (7.25 oz.) pkg. Deep Pan Pizza Crust Mix
1 cup HOT water (120 to 130° F.)
1 1/2 tablespoons olive oil, divided
1 1/2 tablespoons fresh rosemary leaves
1 teaspoon coarse salt
Freshly ground pepper to taste
3 tablespoons shredded mozzarella cheese
Directions
- Grease large baking pan. In large bowl, combine pizza crust mix and hot water; stir about 30 strokes with fork or until well blended. Shape dough into ball. Brush with 1 teaspoon olive oil. Cover; let stand 5 minutes. Place dough on prepared pan and press into 9-inch round. Cover; let rise in warm place for 45 minutes or until puffy.
- Preheat oven to 425° F. Make indentations into dough with fingertip. Drizzle with remaining olive oil, sprinkle with rosemary, salt, pepper and cheese. Bake at 425° F. for 15 to 20 minutes or until golden brown. Cool; cut into wedges or strips.
8 to 10 servings
