| Level: | Easy |
| Total: | 50 min |
| Active: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 tablespoons olive oil
- 1 pound frozen white bread dough, thawed
- 1/2 cup red and yellow cherry tomatoes, halved
- 1/2 cup olives, pitted
- 2 tablespoons fresh sage leaves
- 2 tablespoons fresh rosemary leaves
- 2 teaspoons flaky sea salt
- 1/4 cup finely grated Parmesan
Instructions
- Oil a quarter sheet pan with 1 tablespoon of the oil and stretch out the bread dough to the edges. Allow the dough to rest and rise for 15 minutes.
- Preheat the oven to 450 degrees F.
- Brush the surface of the bread with another tablespoon of the olive oil. Decorate the bread with the tomatoes, olives, sage and rosemary, pressing them into the bread. Brush on the remaining olive oil; this will make it shiny and stop the vegetables burning. Sprinkle on the salt and Parmesan.
- Bake until it is golden brown, 20 to 25 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 235 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 3 mg |
| Sodium | 474 mg |
Reviews
So simple. It tastes wonderful. Looks stunning.
I have made this twice now and my husband and I love it along with soup or pasta. I do, however, recommend baking at a lower temperature.
Made this for New Years Day! Came out great! I cooked it at 400 for 15 minutes and it was perfect. I used yellow and orange bell peppers, thinly sliced red onions, minced garlic, tricolored grape tomatoes, black olives, Italian seasoning, 1/3 c mozzarella and Parmesan. It looked beautiful, so mad I forgot to take a photo.
Made this bread tonight and I used pre-made pizza dough and it turned out great. A little less cooking time (only 15 minutes cooking for us) but the bread was briny from the olives and juicy from the tomatoes. It shows really well with all the pretty colors.
Easy, beautiful and delicious! However, I used garlic olive oil for added flavor. Also, it doesn’t need to be in the oven as long. I took it out 10 minutes early, as the crust was beginning to get too dark.
Hi, Tracy:. I haven’t made this recipe yet, but have made similar recipes. I would suggest a very thin coat of oil on the pan. Maybe less than the recipe calls for. Also, test your oven temp with an oven thermometer prior to baking. Thinking parchment paper may be too difficult with this application. However, yes, yes, yes….get that dough out to get it to room temperature for at least 1-2 hrs so u can stretch it/roll it, & work with it! Try it again! Good luck!!!
Another baking fail for me. The hot oven combined with the olive oil ended up burning the bread on the bottom, smoking up the whole house, and in 10, not 20 minutes. Wondering if parchment, less oil, and perhaps a cooler oven might help. Also, should the thawed bread dough be at room temp. when handling it? I needed more detailed directions I guess, since I’m baking challenged. And I even watched this episode….
So amazing! Can’t wait to make it again! I added onions and peppers on mine!
Delicious, beautiful, and easy!
Absolutely great and very easy. I would use kosher salt as opposed to a flaky finishing salt. I doubled the Parmesan and it was excellent. I served it with a side of warm marinara for dipping. I’ll definitely make this again!