Prep Time 20m
Cook Time 30m
Ready Time 90m
Yield 12 servings


Ingredients
  • 1 cup warm water (105 to 115°F)
  • 1 (1/4 oz.) packet quick-rising yeast
  • 2 teaspoons sugar
  • Crisco® 100% Extra Virgin Olive Oil, divided
  • 2 3/4 to 3 1/4 cups Pillsbury BEST™ Bread Flour
  • 1 1/2 teaspoons garlic salt
  • 1/2 cup crumbled feta cheese
  • 1/3 cup chopped pitted kalamata olives
  • 1 teaspoon dried oregano leaves
  • 5 to 6 thin slices red onion, separated into rings
  • 1/4 teaspoon salt
Preparation Directions
  • Step 1Stir warm water, yeast and sugar in large bowl. Stir in 3 tablespoons oil. Stir in 2 3/4 cup flour and garlic salt. Turn onto lightly floured surface. Knead until smooth and elastic, about 7 minutes, adding additional flour as necessary.
  • Step 2Coat large bowl with 1 teaspoon olive oil. Place dough in bowl, turning to coat top. Cover loosely with plastic wrap. Let rest in warm place 15 minutes.
  • Step 3Coat 15 x 10 x 1-inch baking pan with 1 tablespoon olive oil. Punch down dough. Knead in cheese, olives and oregano, just until incorporated. Place in prepared pan. Press out dough to within 1-inch of edges of pan. Top with onion. Cover loosely with plastic wrap. Let rise until doubled in size, about 30 to 45 minutes.
  • Step 4Heat oven to 425°F. Uncover focaccia. Dimple surface of dough by pressing with fingertips. Drizzle with 1 to 2 tablespoons olive oil; sprinkle with salt. Bake 20 to 25 minutes or until golden brown.
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