Modern baking at its best – streamline home-baked focaccia by using store-bought refrigerated dough. Create something special with little effort to share with soup, salad, antipasto boards and more.
1 ball (1 lb.) refrigerated or frozen uncooked pizza dough, room temperature
5 Tbsp. olive oil, divided
About 1/2 of 1 jar (8 oz.) Del Monte Kalamata Pitted Olives, well drained (1 cup)
1 Tbsp. fresh rosemary leaves, coarsely chopped
1 tsp. flaked or coarse sea salt
Heat oven to 425°F. Pour 3 Tbsp. olive oil into a 9x13-inch baking pan, generously coating the bottom. Gently stretch the room temperature dough by holding it with both hands by the edge to let gravity pull it, moving hands along the edge quickly to form into a rectangle with an even thickness. Careful not to tear or deflate it. Place stretched dough into oiled pan and stretch further to ensure edges aren’t thicker than the middle. If the dough tears, just pinch it back together.
Drizzle remaining 2 Tbsp. olive oil over dough. With fingers on both hands slightly spread apart, dimple the dough pressing down deeply to the bottom of the pan to create rows about every 1 to 1 1/2 inches, edge-to-edge and top-to-bottom. Gently pop any large air bubbles, as they may puff up too much during baking.
Sprinkle rosemary and salt evenly over dough and insert olives in the dimples. Bake 20 to 25 minutes until golden on top and crispy on the bottom. Remove from pan and let cool about 10 minutes before slicing.
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