Quick Start Guide

MEDITERRANEAN FOCACCIA
1 Classic Pizza Dough (p. 27)
½ cup jarred in oil, sun-dried tomatoes,
chopped, divided
½ cup pitted kalamata olives, divided
½ cup kasseri cheese, shredded, divided
2 tsp. fresh oregano leaves
½ tsp. red chile akes
¼ cup olive oil
2 hours • makes 6-8 servings
Combine 2 tablespoons each sun-dried tomatoes, olives, & kasseri cheese and set aside.
Lightly oil a baking sheet and sprinkle with corn meal. Turn dough out on to a lightly oured work
surface and knead in remaining sun-dried tomatoes, olives, and cheese, and add the oregano and chile
akes. Use palms to stretch and press dough into an oblong, about ½-inch thick. Transfer to prepared
baking sheet, cover and let rise for 30 minutes.
Preheat oven to 400˚F. Dimple dough with ngertips. Drizzle dough with olive oil and top with tomato,
olive and cheese mixture. Bake for 15 to 20 minutes, until golden brown. Serve hot.
DOUGH
30 www.ninjamegakitchen.com