Pepperoni-Oregano Focaccia

Pepperoni-Oregano Focaccia

Pepperoni-Oregano Focaccia


Makes 12 servings


1 tablespoon cornmeal
1 package (10 ounces) refrigerated pizza crust dough
1/2 cup finely chopped pepperoni (3 to 3-1/2 ounces)
1-1/2 teaspoons finely chopped fresh oregano or 1/2 teaspoon dried oregano
2 teaspoons extra-virgin olive oil


  1. Preheat oven to 425°F. Spray large baking sheet with nonstick cooking spray; sprinkle with cornmeal. Set aside.
  2. Unroll dough onto lightly floured surface. Pat dough into 12X9-inch rectangle. Sprinkle half the pepperoni and half the oregano over one side of dough. Fold over dough, making 12X4-1/2-inch rectangle.
  3. Roll dough into 12X9-inch rectangle. Place on prepared baking sheet. Prick dough with fork at 2-inch intervals about 30 times. Brush with oil; sprinkle with remaining pepperoni and oregano.
  4. Bake 12 to 15 minutes or until golden brown. (Prick dough several more times if dough puffs as it bakes.) Cut into strips.

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