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.


Store frozen sheeted dough between 0 to -10 degrees F until ready to use.
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.
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).
Once dough is proofed, make indentions into the dough with your finger tips, brush each pan of dough with 2 oz’s of oil.
Evenly place 4 oz. mozzarella cheese and 8 oz. of the sliced tomatoes on top of each dough.
In a separate bowl combine the Parmesan cheese and seasonings and sprinkle 3 Tablespoons on top of each pan.
Evenly place 8 oz’s of the caramelized onions over each dough.
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.
Cut into 12 to 24 portions or desired portions.
2 - 12” x 16” pan of Focaccia Bread