Focaccia with Olives, Pesto & Tomatoes Recipe

PREPARATION 

1. Rough chop olives. Toss tomatoes with a small amount of olive oil and black pepper.
2. Thin pesto with olive oil until it reaches a drizzle consistency.
3. Brush focaccia with olive oil and toast at 375°F for 5-7 minutes until warm and crisp.
4. Cut each loaf into 12 uniform appetizer portions.
5. Top focaccia with olives and roasted tomatoes.
6. Drizzle with pesto, finish with olive oil and flaky sea salt and serve warm or at room temperature.

By US Foods® Culinary Team 

Yield: 300 appetizer portions