Ingredients

2 Unit 12 X 16 In Proof & Bake Premium Sheeted Pizza Dough
8 oz Shredded Cheese
1 lb Fresh Tomatoes, Sliced
1 lb Caramelized Onion
4 oz Olive Oil (or Vegetable)
4 tbsp. Parmesan Cheese
1 tsp. Garlic, Granulated
1 tsp. Dried Parlsey Flakes
1 tsp. Dried Basil
1 tsp. Dried Oregano
1 tsp. Black Pepper
Salt To Taste

Chef Notes

Other seasonings can be used to create other flavor profiles of Focaccia.

Directions

1
 Store frozen sheeted dough between 0 to -10 degrees F until ready to use.
2
 Place each piece of dough on clean oiled ½ sheet pan. Cover dough with oiled plastic to prevent crusting on the surface during thawing, then refrigerate overnight.
3
 Once dough is thawed, keeping the dough covered allow the dough to double in size. (In a proffer approx. 45 minutes to 1 hour. At room temperature for 2 to 3 hours).
4
 Once dough is proofed, make indentions into the dough with your finger tips, brush each pan of dough with 2 oz’s of oil.
5
 Evenly place 4 oz. mozzarella cheese and 8 oz. of the sliced tomatoes on top of each dough.
6
 In a separate bowl combine the Parmesan cheese and seasonings and sprinkle 3 Tablespoons on top of each pan.
7
 Evenly place 8 oz’s of the caramelized onions over each dough.
8
 Bake in a convection oven at 325 degrees F. or in a conventional oven at 375 to 400 degrees F until evenly browned. Approximately 12 to 18 minutes. Oven temperatures may vary, please adjust time accordingly.
9
 Cut into 12 to 24 portions or desired portions.
2 - 12” x 16” pan of Focaccia Bread