Ingredients

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.

Directions

1
 Store frozen sheeted dough between 0 to -10 degrees F until ready to use.
2
 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.
3
 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
4
 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.
5
 Sprinkle sea salt evenly over the dough sheet.
6
 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.
7
 Cut into 12 to 24 portions or desired portion.
1 Sheet