Rosemary focaccia Preheat oven to 400º. Unroll dough from a (13.8-ounce) can refrigerated pizza crust; pat into a 12 x 8-inch rectangle on a baking sheet coated with cooking spray. Fold dough in half to form an 8 x 6-inch rectangle; press together lightly. Using fingertips, gently dimple dough. Brush dough with 2 teaspoons extra-virgin olive oil; sprinkle with 1/2 teaspoon chopped fresh rosemary and 1/4 teaspoon coarse sea salt. Bake at 400º for 15 minutes or until golden.