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Easy Herbed Focaccia

This is a very easy bread to make when serving spaghetti, etc.

List of Ingredients

1 can refrigerated French bread dough -- (11 oz.)
1 t. olive oil, or a little more
1/2 t. dried oregano
1/2 t. dried basil
1/2 t. freshly ground pepper (or to taste -- I used less)
1/4 t. kosher salt
1/4 t. dried thyme




Recipe

Preheat oven to 375 degrees.

Carefully unroll dough on a jelly-roll pan sprayed with Pam, making sure you don't get the dough too thin (I used my rectangular cookie stone).

Make indentations in dough about 1 inch apart with the handle of a wooden spoon; brush with olive oil. (I didn't measure. Just used enough to coat the dough very lightly).

Sprinkle evenly with herbs and salt and pepper. (I crushed the herbs between my fingers as I sprinkled them on the dough.)

Bake for about 15 minutes or until lightly browned. Slice and serve warm.

NOTES : Be sure to unroll the dough before you start flattening the it.

Recipe By :Cooking Light, Dec. 2000, pg. 202