Focaccia Baby Tomatoes and O Blood Orange EVOO

3 to 4 tablespoons O extra-virgin blood orange olive oil, more for drizzling
1 pound ready-made pizza dough                                                       
1/2 cup baby red tomatoes, halved
1/2 cup baby yellow tomatoes, halved
Coarse salt, for sprinkling
Freshly cracked pepper
2 tablespoons fresh basil, roughly chopped


Preheat the oven to 400 F. Oil the entire bottom of a large baking sheet unless using parchment paper. Roll the pizza dough into a rectangle like shape about 1/2-1/3 inch thick.  It will probably not cover the entire area of the pan.  It doesn’t need to. It should look rustic and not perfect.  Place it on a baking sheet.

Halve the tomatoes.  Sprinkle the dough with coarse salt and pepper. Place the tomatoes over the top of the dough pressing down firmly into dough.  Drizzle with of oil on top. Bake until golden brown, 20 to 30 minutes depending on the thickness of the dough. When the Focaccia is ready, top with a little more olive oil on top and fresh basil.

The sweetest of the baby tomatoes with the aromatic bold taste of the O BLOOD ORANGE OLIVE OIL makes this foccacia unforgettable to the palate.

O OLIVE OIL is the original maker of specialty organic citrus-crushed olive oils since 1995 and premium barrel-aged wine vinegars since 1997. It’s a group of committed foodies making products that taste as good as they look!
For more information about O OLIVE OILs or O PREMIUM BARREL-AGED WINE VINEGARS go to:

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