Rosemary and Sun Dried Tomato Focaccia topped with Pesto, Artichokes, Pickled Peppers and Parmesan.

Oh yeah, and WRAPPED IN BACON.

I think the title says it all. But I can summarize for you. BEST THING EVER!

I was pretty nervous because I am a terrible baker. I can do cookies and the occasional cupcake, but cakes, bread, etc… I think it all started when my mom would make bread. I’m not trying to say her bread wasn’t good, it was just… well ok. It wasn’t good. Very yeasty and bland.

For some reason, I thought that if my mom couldn’t figure out how to make bread, how could I?

I adapted a recipe I found online and added sundried tomatoes and rosemary to the dough. Wrapped the balls of dough in semi cooked bacon, placed in round ramekins and added a ton of toppings.


Fabulous Focaccia

2001 Television Food Network, G.P. All rights reserved

Show: Food 911Episode: Bad Bread in Las Vegas NV

Makes 1 loaf



  • 2 teaspoons rapid-rising dry yeast
  • 1 cup warm water
  • 2 tablespoons sugar
  • 3 1/2 to 4 cups flour
  • 1 tablespoon coarse salt
  • 1/4 cup olive oi
  • Cornmeal, for dusting


  • 2 tablespoons olive oil
  • 1 onion, diced
  • garlic cloves, minced
  • 10 Kalamata olives, pitted and quartered
  • 1/4 cup shredded Parmesan
  • 1 tablespoon coarse salt
  • Freshly ground black pepper
  • 2 tablespoons fresh rosemary


  • In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
  • Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn’t form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
  • Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
  • In the meantime, coat a small saute pan with olive oil, add theonion, and cook over low heat for 15 minutes until the onionscaramelize. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes.



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