Olive and Tomato Focaccia

I was recently sent a great little cookbook called The I love Trader Joe's College Cookbook. You don't have to be in college to enjoy this cookbook because it's filled with quick, easy, and inexpensive recipes using Trader Joe's products. If you read my blog you know I LOVE Trader Joe's and I use many of their products on a daily basis. I found this recipe while perusing the cookbook and couldn't wait to make it. This recipe is simple, quick, and it uses very few ingredients. I adapted it by using homemade Three Olive Tapenade instead buying some (it's so easy to make and I had all the ingredients on hand). This will be on our table many times in the future because we all loved it.

Olive and Tomato Focaccia:

Adapted recipe by For the Love of Cooking.net

Original recipe by The I love Trader Joe's College Cookbook by Andrea Lynn

• Pizza dough, at room temperature
• 1 tbsp olive oil (more if needed)
• 3-4 tbsp Three Olive Tapenade (or store bought)
• Roma tomato, sliced thinly
• Sea salt and freshly cracked pepper, to taste

Open the pizza dough and place it on a floured surface for 20 minutes. Make the tapenade unless you are using store bought.

Preheat the oven to 400 degrees. Coat a 8x12 glass baking dish with a bit of olive oil and spread around the dish. Season the dish with sea salt and freshly cracked pepper, to taste.

Gently need the dough a few times then stretch the dough out with your fingers and place it into the baking dish, pressing the dough down into the bottom of the dish. Use your fingers to punch tiny indentations into the top of the dough. Drizzle more olive oil on top of the dough then spread the tapenade evenly over the top, next layer tomato slices Season with sea salt and freshly cracked pepper, to taste.

Bake until the focaccia is puffy and golden, 25-30 minutes. Cut into pieces and serve. Enjoy.

 Inshort Recipe

Olive and Tomato Focaccia

• Pizza dough, at room temperature
• 1 tbsp olive oil (more if needed)
• 3-4 tbsp Three Olive Tapenade (or store bought)
• Roma tomato, sliced thinly
• Sea salt and freshly cracked pepper, to taste

Open the pizza dough and place it on a floured surface for 20 minutes. Make the tapenade unless you are using store bought.

Preheat the oven to 400 degrees. Coat a 8x12 glass baking dish with a bit of olive oil and spread around the dish. Season the dish with sea salt and freshly cracked pepper, to taste.

Gently need the dough a few times then stretch the dough out with your fingers and place it into the baking dish, pressing the dough down into the bottom of the dish. Use your fingers to punch tiny indentations into the top of the dough. Drizzle more olive oil on top of the dough then spread the tapenade evenly over the top, next layer tomato slices Season with sea salt and freshly cracked pepper, to taste. Bake until the focaccia is puffy and golden, 25-30 minutes. Cut into pieces and serve. Enjoy.