Rosemary Walnut Focaccia
Description
Store bought pizza dough makes this focaccia recipe a snap! The walnuts and rosemary topping make for a crunchy and aromatic delight.
Ingredients
- 1 (16 to 18-ounce) package prepared pizza dough
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 cup coarsely chopped California walnuts, divided
- 1/2 cup freshly grated Parmesan cheese, divided
- 2 tablespoons chopped fresh rosemary, divided
- 2 teaspoons minced garlic, divided
- Sea salt and freshly ground pepper to taste
PREPARATION
- Spread half the olive oil in bottom of a small baking sheet. Knead half the walnuts, cheese, rosemary, and garlic into the dough on a lightly floured surface.
- Place on baking sheet and press into an oval using your fingers, stretching dough to about 3/4-inch thick. Let stand in a warm, draft free place for 30 minutes or until doubled in size.
- Press indentations into the dough with your fingertips then drizzle with remaining olive oil. Top with remaining walnuts, cheese, rosemary, and garlic.
- Sprinkle lightly with salt and pepper and let rise for 30 minutes more.
- Preheat oven to 425°F. Bake for 20 minutes, or until surface is golden brown and bread is cooked through, tenting with foil if top browns too quickly.
Variation:
Add 4 ounces diced, sautéed pancetta or 1/2 cup chopped sun-dried tomatoes.
NUTRITION
- Calories: 188 cal
- Total Fat: 9 g
- Polyunsaturated Fat: 3 g
- Cholesterol: 4 mg
- Sodium: 251 mg
- Carbohydrates: 20 g
- Dietary Fiber: 1 g
- Protein: 6 g