1 pouch (16 ounces) Pantry Pizza Crust and Roll Mix (including yeast packet)
2 cups very warm water
2 garlic cloves, pressed
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1. In Classic Batter Bowl, combine pizza crust mix and yeast packet. Add water and garlic pressed with Garlic Press; whisk for 1 minute with Bamboo Spoon or until dough is shiny and smooth (dough will be very soft); set aside.
2. Lightly brush bottom of Stoneware Bar Pan with olive oil using Pastry Brush. Grate half of the Parmesan cheese over bottom of pan using Deluxe Cheese Grater. Pour dough into pan; spread evenly using Large Spreader. Sprinkle dough with remaining cheese. Allow to rise, uncovered, in warm place for 30-60 minutes or until doubled in size.
3. Meanwhile, preheat oven to 425F. Bake 18-20 minutes or until golden brown. Remove fromoven to Stackable Cooling Rack; cool at least 20 minutes. Slice into bite-size cubes using Serrated Bread Knife. Serve Foccacia with assorted oils using Oil Dipping Set.
Not a NESTLÉ®-tested recipe.