Olive Focaccia with Roasted Bell Pepper Dip

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1 reviews.
  • 35 min prep time
  • total time
  • 7 ingredients
  • 16 servings

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

Directions

  1. 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. 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. 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. 4 Meanwhile, in food processor bowl with metal blade, combine cream cheese and roasted peppers; process until smooth. Place in small serving bowl.
  5. 5 Cut each focaccia in half lengthwise; cut each half crosswise into 8 strips. Place strips on serving platter with dip.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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