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Pizza with olive oil and rosemary
Simple Italian pizza with olive oil and rosemary

Rosemary & Garlic Focaccia Pizza

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
A close relative of pizza's ancestor, 'focaccia'. Here, there's no cheese or tomato, just the holy trinity of dough, oil, and herbs. This dish is all about the quality of the dough: if your dough is good, this pizza is heavenly. If not, it's dry bread. Often eaten as 'antipasti' in Italy alongside wine.
🕒 Prep Time 10 mins
🍳 Cook Time 12 mins
⌛ Total Time 22 mins
🍽️ Servings 2 servings
🔥 Calories 550 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Baking sheet
  • Fingers (for dimpling)
  • Brush

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Preheat oven to 430°F (220°C). Crush garlic and mix with half the oil.

Tip: Let sit to meld flavors.
2 ✓

Roll out dough, place on sheet. Use fingers to press dimples into the surface (like focaccia).

Tip: These little pools hold the oil so it doesn't run off.
3 ✓

Brush with garlic oil, sprinkle with chopped rosemary and coarse salt.

Tip: Salt brings out the wheat flavor.
4 ✓

Bake 10-12 minutes until golden and crisp.

Tip: Without wet toppings, it bakes faster. Watch it!
5 ✓

Remove, drizzle with remaining fresh olive oil, garnish with basil. Serve warm.

Tip: The raw, fruity oil contrasts with the roasted garlic oil.

Recipe FAQ

Won't it be too dry?
Not if you use enough high-quality olive oil. It soaks into the dough, keeping it soft and rich.
What salt should I use?
Coarse sea salt (like Maldon or fleur de sel) is best for that crunch.

Ingredients

  • 10-12 oz Pizza Dough
  • 4 tbsp Extra Virgin Olive Oil (premium quality)
  • 2 cloves Garlic
  • 1 sprig Fresh Rosemary
  • 1 leaf Fresh Basil
  • 1 pinch Coarse Sea Salt
  • 1 pinch Pepper