Green olives complement this speedy version of a beloved Italian bread. Try serving focaccia with minestrone, Italian wedding soup or an antipasto tray.
—Ivy Laffoon, Ceres, CA
Takes: 30 min. • Makes: 8 servings
1 loaf (1 lb.) frozen bread dough, thawed
1/2 cup sliced pimiento-stuffed olives
1/2 cup shredded Colby-Monterey Jack cheese
1/2 cup shredded Parmesan cheese
1 tsp. Italian seasoning
2 Tbsp. olive oil
1. Preheat oven to 350°. On an ungreased baking sheet, pat dough into a 12x6-in. rectangle. Build up the edges slightly. Top with olives, cheeses and Italian seasoning; press toppings gently into dough. Drizzle with oil.
2. Bake until cheese is melted and golden brown, 15-20 minutes. Let stand for 5 minutes before slicing.
1 slice: 249 cal., 11g fat (3g sat. fat), 10mg chol., 623mg sod., 31g carb. (2g sugars, 2g fiber), 9g pro.