We had focaccia for dinner last night. In lieu of pizza, I made this bread and topped it with things that would stick well while walking around the house decorating…
After eating too much of the tomato and mozzarella….and the delicious onion, balsamic, and asiago…my last focaccia didn’t get eaten right away. As usual, we had too much food and too small a stomach to down every last piece. It doesn’t help we were eating this two days after Thanksgiving!
The last focaccia was made with my favorite fruity, briny ingredient: olives. This guaranteed that I was going to be the only one eating this one. After slicing black and green olives to go on the dough, I sprinkled garlic, olive oil and some sea salt…then pressed the olives in. To seal everything in (and keep with a Greek theme), I cubed Kasseri cheese and pressed into the dough all over. Topping with a few more olives to ensure everyone knows what is inside, I slipped this squarish goodness onto my oven stone. 525 degrees and 12 minutes later, this bubbling, aromatic bread was ready.
The pieces you see here are my breakfast this morning. So very good hot, warm, and cold. I will be sure to make this again…just need someone at the house that likes olives to share!