Ingredients

• 1lb (16oz) Safeway Signature Cafe Traditional Pizza Dough
• A handful of pitted and halved Kalamata olives
• A handful of pitted and halved Castelvetrano olives
• A handful of halved cherry tomatoes
• Fresh rosemary
• Olive oil
• Kosher salt

Directions

• 1) Lightly cover an 8" baking pan in olive oil
• 2) Separate dough into two 1/2 lb chucnks
• 3) Fold dough over 2-4 times and roll into a ball, then place one ball in pan and cover with cling film. You can either do two at a time (in a 2nd pan) or place the 2nd ball back in the bag into the fridge.
• 4) Let it sit 8-16 hours depending on temperature; it should rise and mostly fill the tin. We usually prep the night before, but will start earlier if it's cold out.
• 5) Lightly cover the dough with olive oil and poke it down with fingers roughly 1" apart until flat-ish (not too flat)
• 6) Poke toppings into dough and cover again with cling film (reuse if possible)
• 7) Let it sit for another 6-10 hours until the toppings have been enveloped in the dough. This could be less time, online says 20 minutes minimum, but we find that prepping first thing in the morning for an afternoon or evening bake works best.
• 8) Bake at 475F for ~15 mins until desired level of brown on top
• 9) Top with a dusting of kosher salt
• 10) Cut and serve with olive oil and balsamic (our recommendation is infused/flavored olive oil/balsamic from Amphora in the Castro Valley Marketplace)

Notes

• Bread dough can be either homemade or store bought. We've done both and the extra work is not worth the effort in our opinion. However, the fresher the dough, the better rise you get and more light and airy the final product.
• Toppings: can be whatever you like in your focaccia; in addition to the above we've liked garlic olives and fresh thyme

Photos