About once a month, we find ourselves making homemade pizza around here. We love it and a lot of times I will make two doughs, because it takes just as much effort to make two doughs as it does to make one. Sometimes I do find myself with extra dough on my hands that I need to use up. One of my favorite ways to use pizza dough is to make this easy focaccia. Honestly, in no time flat, you can turn out some flavorful focaccia that you can turn into bruschetta, or sandwiches, or simply just eaten as is.
3-5 tbsp olive oil, plus more for greasing pan
1 1/2 tsp salt
1/2 tsp ground pepper
1/2 tsp garlic powder
1 tsp lemon pepper
2 tbsp oregano
Approx. 10 paper thin slices of onion
Approx. 20 paper thin slices of bell pepper
Grease a 9″ x 13″ pans with olive oil. preheat the oven to 425°F. In a small bowl mix together salt, pepper, garlic powder, lemon pepper, and oregano. Pat dough into a rectangular shape that is about an inch high. Gently dimple the dough at irregular intervals with your fingers, pressing down firmly, but not abruptly; you don’t want to deflate it too much. Spritz heavily with warm water, and drizzle with olive oil (enough to collect a bit in the dimples), then sprinkle with spice mixture. Top evenly with the onion and bell pepper. Bake the focaccia for about 20 minutes, or until the focaccia is light golden brown. Remove it from the oven, and immediately turn it out of the pan onto a rack to cool.