Focaccia

• 3-4 tablespoons olive oil, divided
• 1 pound frozen pizza or bread dough, thawed, or 1 pound fresh pizza dough
• 1/4 teaspoon kosher salt

Tomato Garlic Focaccia

• 2-3 tablespoons tomato paste
• 1 teaspoon dried oregano, crumbled by hand
• 1 clove garlic, minced
• 4 plum tomatoes, thinly sliced

Olive Rosemary Garlic Focaccia

• 1/2 cup sliced black olives
• 2 cloves garlic, minced
• 2 teaspoons rosemary, chopped

Artichoke Onion Focaccia

• 3-4 tablespoons tomato paste
• 1 (6-ounce) jar marinated artichokes, thinly sliced
• 1/2 red onion, thinly sliced

Brush 1-2 tablespoons olive oil onto a baking sheet. Press pizza dough into an 8- by 15-inch rectangle. Let dough rise in a warm place for 30 minutes to 1 hour.

Preheat oven to 400 degrees. Make shallow indentations all over the dough with your fingertips, then brush dough with remaining olive oil. Sprinkle with 1⁄4 teaspoon kosher salt. Top with any of the ingredients listed above.

Bake for 20-25 minutes until the bottom is golden brown.

Tomato Paste Tip

I find it so annoying when a recipe calls for 1 tablespoon of tomato paste and the rest goes in the garbage. A solution is to spoon 1-tablespoon portions of tomato paste onto a piece of plastic wrap. Freeze until firm. Place into zip-lock freezer bag. Store in freezer until the next time you need a tablespoon or two.