Easy Tomato, Herb and Fennel Focaccia
Ingredients
- 1 pound pizza dough *left out at room temperature covered in a bowl for 1-2 hours.
- 1 medium sized fennel bulb thinly sliced hard core and stalks removed (set aside fronds for later)
- 8-10 grape tomatoes sliced in half
- ½ teaspoon dry italian seasonings or a mix of dry oregano and basil
- extra virgin olive oil
- all purpose flour for dusting board
- grated parmesan optional
Instructions
- Preheat oven to 400 F.
- On a cutting board dusted with flour, roll out the dough into a rectangular shape about ½-1 inch thickness (it doesn't have to be perfect).
- Place the dough onto an oiled baking sheet or lined with parchment paper.
- Brush the top of the dough with olive oil.
- Press the tomatoes into the dough.
- Next scatter the sliced fennel on top and gently press into the dough where possible.
- Sprinkle herbs over top.
- Bake for 20-25 minutes until golden brown.
- Top with pieces of the fennel fronds, additional olive oil, parmesan cheese or more herbs if desired.
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