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Advice needed: using pizza dough to make focaccia

TorontoJo | Sep 2, 201107:58 AM

As I was picking up groceries for the weekend, I passed by the bags of pizza dough that my grocer carries from a local Italian bakery. I thought, "ooh, I could bake focaccia with that!"

Well, lovely plan, except for the fact that I am not a bread maker and have no idea what temp and for how long. I did some quick research and here's my plan:

- bring dough to room temp
- shape into a low, flat loaf
- punch down a few indentations in the dough
- brush with olive oil, sprinkle with thyme, sea salt and roasted garlic
- pre-heat my pizza stone in the oven to 450
- slide dough onto stone and bake for... 30 minutes? 40 minutes? ...until golden brown

Does this sound about right? Anything I should change or fix? Should I not use the pizza stone? Should I put a bowl of water in the oven? Should I spritz the dough with water as its baking?

Any advice would be very welcome!

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