Olive Focaccia with Roasted Bell Pepper Dip

 

3

tablespoons olive oil

1

(1 lb. 1.4-oz.) can Pillsbury® Refrigerated White Homestyle Loaf

1/4

cup coarsely chopped, pitted kalamata olives

1

teaspoon dried rosemary leaves, crushed

1/2

teaspoon dried oregano leaves

1

(8-oz.) container light cream cheese with roasted garlic

1

(7.25-oz.) jar roasted red bell peppers, drained

• 1 Heat oven to 400°F. Grease bottom only of 15x10x1-inch baking pan with 1 tablespoon of the olive oil. Remove dough from can; carefully unroll dough. Cut in half crosswise. Place side by side in greased pan.
• 2 With fingertips, make indentations over both halves. Brush 1 tablespoon of the remaining oil on each half of dough. Sprinkle with olives; press lightly into dough Sprinkle evenly with rosemary and oregano.
• 3 Bake at 400°F. for 15 to 20 minutes or until golden brown. Remove focaccia from pan; place on wire rack. Cool 5 minutes.
• 4 Meanwhile, in food processor bowl with metal blade, combine cream cheese and roasted peppers; process until smooth. Place in small serving bowl.
• 5 Cut each focaccia in half lengthwise; cut each half crosswise into 8 strips. Place strips on serving platter with dip.