The number of "I must make this, stat!" moments I have while watching TV chefs is getting out of hand. First it was Lidia's Neapolitan mac and cheese. Then Giada's Asian chicken salad. On another weekend, I made this herbed focaccia. I've never really tried any of Sandra Lee's recipes, since I tend to associate them with ingredients like canned soups and prepackaged spice mixes that play a role in her semi-homemade philosophy. However the focaccia, which I watched Sandra make on her new show, is different. It calls for refrigerated pizza dough, an ingredient that's reasonably fresh. I often keep pizza dough on hand, and happened to have some in the fridge. I'm grateful I seized the moment. The rustic bread, which I made with heirloom tomatoes and whole-wheat dough, is simultaneously soft and crunchy, with a nice acidity from the tomatoes. You, too, can make this easy, breezy recipe.
- 3 tablespoons olive oil, divided
1 (15-ounce) bag refrigerator pizza dough, at room temperature
2 teaspoons Italian seasoning
2 plum tomatoes, sliced thin
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
- Preheat oven to 425 degrees F.
- Coat a 13 by 9-inch sheet pan with 1 tablespoon of olive oil. Spread out the pizza dough to fit the sheet pan.
- In a small bowl mix together the Italian seasoning and remaining olive oil. Brush the seasoned oil all over the top of the dough, making sure to reserve about 2 teaspoons. Using your fingers punch dimples about halfway down into the dough. Bake in the hot oven for about 8 minutes.
- Remove the focaccia from the oven, top with tomato slices, sprinkle with salt and pepper, to taste, and bush with remaining 2 teaspoons of the oil mixture. Return to the oven and bake until the focaccia is gold brown, about 15 to 20 minutes. Cut into squares and serve warm.
- Breads, Pizza Dough
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