Shortcut Tomato Focaccia

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5 from 3 votes

Shortcut Tomato Focaccia

Prep Time 15

Cook Time 1 15

Servings pieces

Author Stacey Little

Ingredients

1 (13.8-ounce) can refrigerated pizza dough (like Pillsbury)
1 1/2 tablespoons olive oil
2 large tomatoes (OR 1 pint grape or cherry tomatoes)
1 tablespoon grated parmesan cheese
1/4 teaspoon coarse salt
dried or fresh herbs (see note)

Instructions

Heat the oven to 400°F. Lightly spray a metal cookie sheet with nonstick cooking spray. Set aside. Thinly slice the tomatoes and sandwich between a few sheets of paper towels to wick away excess moisture.
Open the pizza dough and spread it out on the baking sheet to roughly 10x14-inches. Brush the dough with the olive oil. Use your finger tips to make indentions across the bread to give the focaccia its signature bumpy texture.
Place the tomato slices across the dough. Sprinkle the cheese and salt over the top. If using dried herbs, sprinkle herbs over the top.
Bake for 10 to 15 minutes, or until golden brown. If using fresh herbs, add them after baking. Cut into slices and serve warm.

Notes

Dried or fresh herbs can be used in this recipe. Dried herbs should be added before baking, while fresh herbs should be added after baking.

Oregano: 1/2 teaspoon dried or 1 1/2 teaspoon fresh

Basil: 1/2 teaspoon dried or 2 teaspoons fresh, chopped or about 12 medium leaves

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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