Appetizers & Side Dishes
Cheese & Rosemary Focaccia
Prep Time: 15 min | Cook Time: 10 min | Servings: 10 | Calories: 192
0 Reviews
Prep Time
15 min
Cook Time
10 min
Servings
10
Calories
192
Nothing quite beats the striking fragrance of rosemary, garlic and cheese baking in the oven. A sprinkling of Sargento® Shredded Mozzarella & Provolone Cheese on top of your focaccia creation seals in all of the wonderful flavors in this recipe and makes for the perfect appetizer!
Ingredients
- 1/2 cup plus 1 Tbsp. extra virgin olive oil, divided
- 1 Tbsp. minced garlic
- 1/4 cup plus 1 tsp. chopped fresh rosemary leaves, divided
- 2 cups (8 oz.) Sargento® Shredded Mozzarella & Provolone Cheese
- 1 large loaf oval or round focaccia bread
- 1/4 tsp. each: kosher or coarse sea salt and freshly ground black pepper
Directions
- Combine 1/4 cup oil, garlic and 1/4 cup rosemary in a medium bowl. Add cheese, tossing lightly to coat. Arrange bread on a baking sheet covered with foil. Poke holes all over surface of bread with a fork. Brush 1 tablespoon olive oil mixture over surface of bread. Spoon cheese mixture over bread.
- Bake in a preheated 450°F oven 8 to 10 minutes or until cheese is golden brown.
- Meanwhile, for dipping sauce, combine remaining oil, rosemary, salt and pepper in a small serving bowl, Cut bread into squares or long slices; serve warm with dipping sauce.
