package (about 11 ounces) refrigerated French bread dough
2
tablespoons olive oil
1
large yellow or red bell pepper, thinly sliced
1/4
teaspoon coarse salt
1/8
teaspoon dried oregano
1/4
cup shredded Italian cheese blend
1. Preheat oven to 400°F. Sprinkle cornmeal on baking sheet. Shape dough into 16×4-inch rectangle on prepared baking sheet.
2. Heat olive oil in medium skillet over medium-high heat. Add bell pepper; cook and stir 3 to 5 minutes or until pepper is tender and lightly browned. Remove; reserve oil.
3. Press fingertips into dough to create dimples. Drizzle leftover cooking oil from skillet onto dough. Spread pepper slices over dough. Sprinkle with salt and oregano. Top with cheese.
4. Bake 13 to 15 minutes or until cheese melts and bread is golden brown. Let focaccia rest 2 to 3 minutes. Cut into 4 (4-inch) squared. Serve warm or at room temperature.
Note
Refrigerate leftovers up to two days or freeze up to one month.
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