Prep Time20m
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

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 1

STIR 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 2

COAT 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 3

COAT 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 4

HEAT 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.

Nutritional Information Per Serving

Serving Size (1 slice of 12), Calories 190 (Calories from Fat 80), Total Fat 9g (Saturated Fat 2g, Trans Fat g), Cholesterol 5mg, Sodium 410mg, Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 2g), Protein 5g, Potassium 50mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron 2mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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