Herbed Focaccia

Name: Herbed Focaccia
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H28M0.000S
Total time: P0Y0M0DT0H38M0.000S
Yield: 6 servings
Cuisine: italian
Ingredients: 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

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Level: Easy
Total: 38 min

Prep: 10 min
Cook: 28 min

Yield: 6 servings

Level: Easy
Total: 38 min

Prep: 10 min
Cook: 28 min

Yield: 6 servings

Ingredients

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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

Directions

Watch how to make this recipe.

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 with Tuscan Peasant Soup with Tortellini.