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Rosemary and sun-dried tomato focaccia

Rosemary and sun-dried tomato focaccia

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Prep Time 10 minutes
Cook Time 20 minutes
Rest / Chill 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 pound store-bought pizza dough
  • ⅓ cup chopped sun-dried tomatoes packed in oil, drained
  • 2 tablespoons olive oil
  • 1 tbsp fresh rosemary chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ cup grated Parmesan cheese

Method
 

  1. Bring dough to room temperature. Oil a 9-by-13-inch pan with 1 tablespoon oil; press dough into pan.
  2. Let rise in a warm spot 45–60 minutes until puffy. Heat oven to 400°F.
  3. Dimple dough; brush with remaining oil. Add tomatoes, rosemary, salt, pepper, garlic powder and Parmesan.
  4. Bake 18–22 minutes until golden and cooked through. Cool 10 minutes; cut into squares.