Easy Focaccia Garden Bread
- Level: Easy
- Yield: 6 to 8 servings
- Total: 11 hr (includes thawing and rising times)
- Active: 20 min
Ingredients
Nonstick cooking spray, for the baking dish
One 1-pound loaf frozen bread dough, such as Bridgford
1/4 cup extra-virgin olive oil
Assorted toppings: halved cherry tomatoes, sliced fennel, sliced shallots, sliced garlic, sliced olives, sliced radishes, chives, fresh dill, mini mozzarella balls, thinly sliced lemons, sliced mini bell peppers
Flaky salt
Directions
- Spray a 9-by-13-inch baking dish with nonstick cooking spray. Place the frozen dough in the baking dish and cover with plastic wrap. Place the dough in the refrigerator and let thaw overnight.
- Add 2 tablespoons of the olive oil to the dough and turn the dough to coat. Use clean hands to gently press down the dough and spread it to cover the base of the pan. This may take a few minutes, as the dough will be cold and may spring back slightly. It's okay if the dough doesn't completely cover the base of the pan; as it rises, it will expand and be stretched once again before topping. Cover the dough and allow it to sit at room temperature until puffed, about 2 hours.
- Preheat the oven to 350 degrees F.
- Gently indent the dough all over with the tips of your fingers. Gently move the dough to the edges of the pan to completely cover the base. Top with the remaining 2 tablespoons olive oil. Use your assorted toppings to create a gardenscape. Top with flaky salt.
- Bake until the dough is golden brown, 30 to 35 minutes. Allow to cool in the pan slightly before removing and slicing.