Focaccia is a flat oven-baked Italian bread similar in style and texture to pizza dough. It may be topped with herbs or other ingredients.  No two Italians will make it the same!  This is an easy starting point.  You just use commercially made Ready-Dough packaged by Bridgeford.  Go for it!

Ingredients:  

• 1 loaf (3 1 pound loves come in a package) frozen bread dough, thawed in the refrigerator 12 to 24 hours or at room temperature 6 to 8 hour
• 2 to 4 tablespoons olive oil
• Topping of choice (see below – let your imagination run wild!)

Directions:

1. Defrost the dough on the kitchen counter in the package, about 7 hours (too long and it will over rise), or overnight in the refrigerator. Be sure to leave it in the bag or else the dough will dry out and develop a thick skin. If you can’t prepare the focaccia  right away, leave the package of dough in the refrigerator for a few hours until you are ready.
2. Preheat the oven to 350º.
3. Use a baking stone if you have one, but it is not essential.
4. Use a rectangular baking sheet with a shallow 1/2-inch edge.
5. Coat the pan with oil.
6. Place the soft dough on the pan.
7. Using floured fingers, press and push to make an evenly flat loaf about about 1/2 inch thick.  Sort of rectangular, but not perfect.
8. Let rest 10 minutes, then press again to stretch the dough a bit further.
9. Cover dough with a clean dish towel and let rest 10 to 15 minutes at room temperature (double the time if your dough was refrigerated and still cold).
10. Assemble the topping ingredients.
11. Using your floured fingertips, press into the dough to make impressions that dimple the puffy dough.
12. Drizzle with oil.
13. Arrange the topping of choice.
14. Sprinkle with cheese, if using.
15. Immediately place in the center of the preheated oven and bake for 30 minutes, until puffed and dark golden brown.
16. Serve warm or room temperature.

You can use any combination of ingredients that you want. First the dough is moistened with some oil. It is okay that the oil pools into the indentations. Then a bit of vegetables or nuts for flavor and color, then cheese. It is a balance of layering the ingredients. More is not always better.  It is even good with just oil and sprinkled with some coarse salt.

Cheese and Herb Focaccia
Drizzle the dough with olive oil. Sprinkle the dough with about 3 ounces fresh mozzarella, cut into small cubes. Sprinkle lightly with some dried marjoram or basil leaves, and some garlic powder.
Focaccia with Goat Cheese and Walnuts
Spread the dough with 2 tablespoons of soft butter, sprinkle with 1/3 cup of walnut pieces, and dot with 2 ounces of fresh goat cheese. Drizzle with a tablespoon of walnut oil.
Olive Focaccia
Knead 1/3 cup pitted and sliced kalamata black olives and 1/3 cup pitted and sliced green olives into the bread dough. Let rest 10 minutes. Press into a flat shape. Drizzle with olive oil, letting it pool in the indentations. Or just press the whole olives into the dough.
Tomato Focaccia
Sprinkle the dough with 3/4 cup salsa fresca, fresh chopped tomatoes, or drained canned chopped tomatoes. Sprinkle with 2 ounces grated plain or smoked Monterey jack cheese.  Drizzle lightly with olive oil.
Fire Roasted Tomatoes and Basil Focaccia
Brush with olive oil.  Top with pieces of (canned) fire roasted tomatoes.  Sprinkle with whole basil leaves.  Top with Parmesan cheese
Garlic Focaccia
Brush the dough with some olive oil. Sprinkle with 3 to 4 cloves of chopped garlic or pierce with slivered garlic. Drizzle liberally with more olive oil.
Herb Focaccia
Drizzle the dough with some walnut, hazelnut, or pecan oil, letting the oil pool in the indentations. Sprinkle lightly with a tablespoon of a dried or fresh herb, such as rosemary, oregano, basil, or marjoram. Sprinkle with coarse kosher or sea salt.
Roasted Red Pepper Focaccia
Brush the dough with some olive oil. Lay four 1/2-inch strips of teleme cheese over the dough and some strips of roasted red peppers crisscrossing over the cheese. Drizzle with some more olive oil and sprinkle with some finely chopped garlic.
Serves:  about 6 to 8

Source:  Not Your Mother’s Cookbooks