1 Unit 12 X 16 In Proof & Bake Premium Sheeted Pizza Dough
2 oz Olive Oil (or Vegetable)
Sea Salt

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 a ½ sheet pan lined with an oiled piece of parchment. 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 proofer approx. 45 minutes to 1 hour. At room temperature for 2 to 3 hours). It should rise to just about the top edge of the pan
Once dough is proofed, make indentions into the dough with your fingertips, gently brush each pan of dough with 2 oz’s of olive oil.
Sprinkle sea salt evenly over the dough sheet.
Bake in a convection oven at 325 degrees F. or in a conventional oven at 375 to 400 degrees F until evenly browned. In a rotary (i.e Baxter) set temperature to 350 degrees. Depending on oven, bake times will be approximately 12 to 18 minutes. Oven temperatures may vary, please adjust time accordingly.
Cut into 12 to 24 portions or desired portion.
1 Sheet