Ingredients

1 Each 18 Oz Artisan Pizza Dough Ball
Olive Tapenade
Sundried Tomatoes
Crumbled Feta

Directions

1
Remove desired number of dough balls from the freezer and allow each to thaw overnight in retarder (cooler) on oiled pans covered with plastic to prevent drying.
2
Add 1-2 Tbsp olive oil to 9” cake pan
3
Place dough in cake pan and spread to fill bottom of pan
4
Top with Olive Tapenade and Sundried Tomatoes
5
Bake accordingly, adding crumbled feta near end of bake time to prevent burning of cheese (Focaccia shown above was baked in a Convection oven at 400F for 16 min and Feta added after 12 min)
6
Serving Suggestions:
7
Appetizer, Slice and serve with olive oil/spices in breadbasket
1 loaf