Ingredients:
1 pouch (16 ounces) Pantry Pizza Crust & Roll Mix (including yeast packet)
2 cups very warm water (120°F-130°F)
2 garlic cloves, pressed
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
 

Directions:
1. In Classic Batter Bowl, combine pizza crust mix and yeast packet. Add water and garlic pressed with Garlic Press; whisk for 1 minute using Stainless Steel Whisk or until dough is shiny and smooth (dough will be very soft); set aside.

2. Lightly brush bottom of Stoneware Bar Pan with olive oil using Pastry Brush. Grate half of the Parmesan cheese over bottom of pan using Deluxe Cheese Grater. Pour dough into pan; spread evenly using Large Spreader. Sprinkle dough with remaining cheese. Allow to rise, uncovered, in warm place 30-60 minutes or until doubled in size.

3. Meanwhile, preheat oven to 425°F. Bake 18-20 minutes or until golden brown. Remove from oven to Stackable Cooling Rack; cool at least 20 minutes. Slice into bite-size cubes using Serrated Bread Knife. If desired, serve focaccia with assorted dipping oils and sauces using Oil Dipping Set.

Yield: 24 servings

Nutrients per serving: Calories 80, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 14 g, Protein 3 g, Sodium 220 mg, Fiber 0 g

Cook’s Tips: If desired, 1/2 cup chopped green olives, pitted kalamata olives or sun-dried tomatoes can be added to the dough in Step 1. Proceed as recipe directs.

One package (16 ounces) hot roll mix can be substituted for the Pizza Crust & Roll Mix, if desired.

Pampered Chef