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Rectangle Stone


Focaccia Bread

1   pouch (16 ounces) Pantry Pizza Crust & Roll Mix (including yeast packet)
1 1/4   cups very warm water (120°F-130°F)
2   tablespoons plus 1 teaspoon olive oil, divided
2   garlic cloves, pressed
1/4   teaspoon coarse salt
1/2   teaspoon dried rosemary leaves
  1. Preheat oven to 425°F. Prepare dough as directed in Steps 1-3 for Pizza Crust. Brush surface of Rectangle Stone or metal baking pan with 1 teaspoon of the olive oil. Place dough on baking stone. Roll out dough to within 1/2 inch of edge.
  2. Combine remaining oil, garlic, salt and rosemary. Brush onto surface of dough. Let rest 15 minutes. Make indentations into surface of dough with fingertips. Bake 15-20 minutes or until golden brown.

Yield: 12 servings