Double-Decker Focaccia

1. 1

   Place 1 loaf of thawed dough in a well-oiled 9- by 13-inch baking pan. Press and stretch dough to fill pan evenly. (If dough is too elastic, let rest a few minutes and stretch again; repeat as necessary.)

2. 2

   Crumble feta in chunks evenly over dough. Sprinkle with half the rosemary and oregano, and pepper to taste.

3. 3

   On a lightly floured board, roll or stretch and pat second loaf into a rectangle roughly the shape of the pan. Lay over feta and herb-covered dough. Stretch top layer to completely cover bottom layer. Cover pan lightly with plastic wrap; let dough rise in a warm place until about doubled, 45 to 60 minutes.

4. 4

   Brush dough with oil. With your fingers, gently press dough down all over, forming dimples in the surface. Sprinkle with remaining rosemary and oregano.

5. 5

   Bake in a 400u00b0 oven until dough is well browned on edges and bottom (lift with a spatula to check), about 45 minutes. (If top starts to brown too much, lay a sheet of foil lightly on top during baking.) Loosen edges from pan sides and bottom. Turn focaccia out onto a rack, then invert again so bread is upright. Cool slightly.

6. 6

   Nutritional analysis per 1-ounce serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.