Grape & Rosemary Focaccia

• 1 lb refrigerated pizza dough
• 2 tablespoons extra virgin olive oil
• 12 teaspoon coarse salt (kosher or sea salt)
• 12 teaspoon dried basil, crushed
• 2 cups seedless red grapes, halved
• 1 tablespoon snipped fresh rosemary
• 1 tablespoon grated romano cheese

1. 1.
2. Let pizza dough stand at room temperature 15 minutes.
3. On lightly floured surface, roll dough to 12x8-inch rectangle.
4. If dough begins to pull back while rolling, let rest 5 minutes.
5. Transfer dough to lightly oiled baking sheet.
6. Prick with fork.
7. Cover; let rise in warm place 30 minutes.
8. 2.
9. Preheat oven to 450 degrees F. Brush dough with 1 tablespoon of the olive oil; sprinkle with salt and basil.
10. Arrange grapes over dough; sprinkle with rosemary and cheese.
11. Bake 20 to 22 minutes or until puffed and lightly browned.
12. Drizzle with remaining oil.
13. Cut in strips with a pizza cutter or large knife.
14. Serves 12.
15. Prep includes rise time!

dough, extra virgin olive oil, salt, basil, red grapes, rosemary, romano cheese

Taken from www.food.com/recipe/grape-rosemary-focaccia-440431 (may not work)