ULTIMATE FOCACCIA

• 1 tbsp. Extra-virgin olive oil
• 1 lb. pizza dough (at refrigerator temperature)
• 1/2 tsp. each dried oregano and rosemary
• 1/2 tsp. coarse salt.

Pour 1 tsp of the olive oil into large bowl; place dough in bowl and turn until lightly oiled all over. Cover bowl with plastic wrap and let stand at warm room temperature for 1 hour. Place dough on lightly oiled baking sheet. Press out to an oval or rectangle about 11 x 7 inches. Cover loosely with plastic wrap and let stand in warm place for about 45 minutes or until slightly risen. With fingertips, press indentations into dough to give dimpled surface. Brush with remaining olive oil. Sprinkle with herbs and salt. Bake in 400o oven for 20 - 25 minutes or until golden brown. Let cool slightly. Serve warm. Cut into squares or wedges.

ONION-GARLIC FOCACCIA -- Cook 1/2 cup chopped onion and 1 minced clove garlic in 1 tbsp. olive oil until softened but not browned. Spread over dough before sprinkling with herbs.