Rosemary & Shallot Focaccia Bread

This recipe is so easy to do... the hardest part is waiting for the dough to warm up and rise a bit!

1 lb Prepared Raw Pizza Dough
1 Medium Size Shallot - Sliced and Rings Separated
2 Tbsp Chopped Fresh Rosemary
1/3 c Extra Virgin Olive Oil - approximately
Flakey Sea Salt
Fresh Ground Black Pepper

In a large bowl add about 2 Tbsp of the extra virgin olive oil, pouring it along the sides of the bowl. Add the pizza dough to the bowl, coating it in the olive oil. Cover with a towel and let it sit in a warm spot for an hour.

In an 8x8 baking dish pour the rest of the extra virgin olive oil - about 3 Tbsp, evenly. Place the dough in the baking dish, flipping once to coat with the olive oil. Using your fingers stretch and spread the dough to reach the corners and creating dimples all over the top. Evenly sprinkle the rosemary and shallot slices over the dough. Slightly press the shallot slices into the dough. Sprinkle about 1/2 tsp of flakey sea salt over the top and add a few grinds of pepper. Let the dough sit for another half hour.

Pre-heat the oven to 375 degrees. Once the oven is at temperature place the baking dish in the oven and back the dough for 20 - 25 minutes, until golden brown. Remove the focaccia bread from the baking dish to a cutting board and let it cool slightly. Cut into squares and serve.

​Serves 4 - 6 as a side dish