Olive and rosemary focaccia Recipe - Los Angeles Times

Name: Olive and rosemary focaccia Recipe - Los Angeles Times
Ingredients: 1 risen focaccia dough; 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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We've all been there. You're in a foreign country, or a favorite restaurant here in town, eating something that you just love and wondering, maybe even worrying, "How will I ever make this at home?"...

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Ingredients

1 <a href="http://recipes.latimes.com/recipe-nancys-basic-focaccia-dough/" target="_blank">risen focaccia dough</a>
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