Fantastic Focaccia Bread

A weeknight shortcut that turns a frozen pizza shell into a focaccia-style flatbread loaded with garlic, two cheeses, ripe Roma tomatoes, and sliced olives. The traditional focaccia route involves a long-rise dough, dimpled fingertips, and pools of olive oil. This version keeps the toppings in focaccia territory (garlic, herbs, olives, tomato) while skipping straight to the bake.

Layering matters more than you would think for a recipe this simple. Garlic goes down first directly on the crust so it can mellow against the dough during the bake. Half the Romano and one cup of the mozzarella form a cheese seal next, which keeps tomato juice from soaking the crust soggy. Then the tomatoes and olives, then the rest of the cheese on top to hold everything in place.

Use a baking stone if you have one. The radiant heat from a preheated stone crisps the bottom of the shell and pushes the cheese on top into proper bubbling, browned territory. A regular sheet pan works, but the bottom may stay paler.

Pro Tips

• Slice the Roma tomatoes thin and pat them dry with paper towels before layering. Excess moisture turns the focaccia soggy.
• Use fresh oregano leaves alongside the dried for a brighter, more pronounced herb note.
• Salt the tomatoes lightly before layering to draw out water and concentrate their flavor.
• Let the focaccia rest five minutes after pulling from the oven before slicing. Hot cheese tears when cut immediately.

Variations

• Swap olives for capers and add anchovy fillets for a Provençal-leaning flatbread.
• Drizzle the finished bread with extra virgin olive oil and a balsamic glaze for richer, sweeter notes.
• Top with thinly sliced red onion or fresh basil leaves before the final cheese layer.