Tomato and Rosemary Focaccia Bread

I've had leftover pizza dough in the freezer for awhile now, and I remember Sandra Lee making Focaccia Bread with store bought dough on her (stupid) show. So I took her recipe, which is not a bad recipe (I promise this does not change the way I feel about her), and altered it slightly. Here's my version:

Tomato and Rosemary Focaccia Bread

Pizza dough
Olive oil
Rosemary, chopped
Dried oregano
1 tomato
1/2 of a shallot
salt and pepper

Preheat oven to 425 degrees. Coat the bottom of a 13x9 inch baking pan with olive oil. Spread pizza dough into pan (mine didn't fit entirely, that's okay). Flip dough over a couple times to make sure both sides are coated with olive oil. Sprinkle with oregano and chopped rosemary. Poke dough all over with fingertips. Bake for 8 minutes.


While that's baking, slice tomato and shallot into very thin slices.


Remove focaccia after 8 minutes but leave oven on. Top with tomato and shallot slices. Sprinkle with salt and pepper.


Bake for 15 more minutes, or until focaccia is fluffy and turning golden brown.


I was planning on eating this with dinner. It's pretty much gone.