Cheater's Focaccia

So you want fresh focaccia, but you don't have a bakery nearby that makes it (or the time to make your own and and let the dough rise). Here's a tip for instant gratification: Consult your local pizzeria. Ask if the pizzeria will sell you unbaked dough. Mine did, for only $2.50, and before long, I was on my way to a quick and easy focaccia, or, more precisely, pizza bianca.

In the above version, I took one pound of pizza dough (a size "large") and rolled it out to approximately one-half to three-quarters of an inch thick, stretching it to fit an oiled 7" by 10" baking dish. You don't need to use a baking dish. I wanted to mold the dough into a rectangular shape in order to cut the bread into sandwiches, but you could also make a more rustic shape by stretching the dough out into a rough rectangle and placing it free-form on a baking sheet. I then pressed my fingers into the surface to make indentations, brushed the top with more olive oil and sprinkled sea salt and rosemary leaves over the top. Preheat the oven to 450 degrees and bake for approximately 15 minutes, until golden brown.