Olive Focaccia with Roasted Bell Pepper Dip

Looking for delicious baked appetizers using Pillsbury® Refrigerated White Home-style Loaf? Then check out these great olive focaccia with cheese and roasted bell peppers dip.

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Servings 16

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ingredients 7
Prep Time 35 min
Total Time 0 min

Ingredients

Focaccia

3: tablespoons olive oil

1: (1 lb. 1.4-oz.) can Pillsbury® Refrigerated White Homestyle Loaf

1/4: cup coarsely chopped, pitted kalamata olives

1: teaspoon dried rosemary leaves, crushed

1/2: teaspoon dried oregano leaves

Dip

1: (8-oz.) container light cream cheese with roasted garlic

1: (7.25-oz.) jar roasted red bell peppers, drained

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Directions

1 Heat oven to 400°F. Grease bottom only of 15x10x1-inch baking pan with 1 tablespoon of the olive oil. Remove dough from can; carefully unroll dough. Cut in half crosswise. Place side by side in greased pan.
2 With fingertips, make indentations over both halves. Brush 1 tablespoon of the remaining oil on each half of dough. Sprinkle with olives; press lightly into dough Sprinkle evenly with rosemary and oregano.
3 Bake at 400°F. for 15 to 20 minutes or until golden brown. Remove focaccia from pan; place on wire rack. Cool 5 minutes.
4 Meanwhile, in food processor bowl with metal blade, combine cream cheese and roasted peppers; process until smooth. Place in small serving bowl.
5 Cut each focaccia in half lengthwise; cut each half crosswise into 8 strips. Place strips on serving platter with dip.

EXPERT TIPS

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Expert Tips

Focaccia is an Italian flatbread that sometimes has a dimpled appearance. Before it is baked, the loaf is brushed with olive oil and sprinkled with coarse salt and fresh rosemary. Our recipe is made with refrigerated dough and is topped with dried herbs and olives.

This focaccia is a moist, flavorful bread that is great for sandwiches. Slice the loaf into rectangles and then split each piece horizontally.

To reheat focaccia, wrap it in foil. Bake at 375°F. for 4 to 6 minutes.

To make Classic Focaccia, omit the chopped olives and sprinkle the surface of the dough lightly with coarse sea salt or kosher salt.