Sun-Dried Tomato and Herb Focaccia

Prepare a 'home-baked' bread in minutes using prepared pizza dough. I use rosemary, thyme, basil, oregano, for variety.

• Ready In: 40 mins
• Serves: 4-8
• Yields: 8 pieces

Ingredients

• 1  lb  pizza dough, ready to use
• 1⁄4 cup sun-dried tomato packed in oil, drained and chopped
• 2  teaspoons  oil, from sun-dried tomatoes
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon dried rosemary

Directions

1. Pat dough evenly into greased 9-inch square metal cake pan.
2. Cover and let rise for 30 minutes.
3. With fingertip, make 12 indents in dough. Brush dough with oil; sprinkle with salt and rosemary or combination of your favourite herbs.
4. Press tomatoes into dough.
5. Bake in centre of 450°F (230°C) oven until golden brown, about 20 minutes.
6. Remove from pan; let cool slightly on rack.
7. To serve: cut into 4 strips; cut each in half.
8. (Make-ahead: Let stand at room temperature for up to 8 hours; rewarm if desired.).
9. Prep time does not include 30 minutes it takes to rise.