Olive and rosemary focaccia
Step 1 Heat the oven to 450 degrees. Remove the dishcloth from the top of one of the focaccias and, using your fingertips, gently tap down on the focaccia with about 5 light strokes to nudge it towar
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Ingredients
- 1 risen focaccia dough (see related recipe)
- 2 ounces low-moisture mozzarella, cut into generous 1/2-inch cubes
- 40 pitted Ascolana olives (or another large pitted green olive)
- Olive oil for brushing
- 20 tufts fresh rosemary
- Scant 1/2 teaspoon Maldon sea salt, or another large flake sea salt
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