1 pkg White Deep-Dish Pizza Crust Mix
1 cup warm water (110°F/44°C)
2 tsp Garlic Liquid Spice
3 tbsp Original Grapeseed Oil
Freshly-ground Sea Salt
1 cup warm water (110°F/44°C)
2 tsp Garlic Liquid Spice
3 tbsp Original Grapeseed Oil
Freshly-ground Sea Salt
Directions
Place pizza crust mix in a medium bowl, reserving 2 tbsp of the mix for dusting. To the remaining mix, add water and liquid spice. Mix with a fork until a soft dough forms. Using the reserved crust mix for dusting, knead the dough until smooth (5 minutes). Lightly oil a medium bowl with part of the grapeseed oil. Place dough inside bowl and cover with plastic wrap, set in a warm place and let rise until doubled in bulk; about 1 hour, 15 minutes.
Place pizza crust mix in a medium bowl, reserving 2 tbsp of the mix for dusting. To the remaining mix, add water and liquid spice. Mix with a fork until a soft dough forms. Using the reserved crust mix for dusting, knead the dough until smooth (5 minutes). Lightly oil a medium bowl with part of the grapeseed oil. Place dough inside bowl and cover with plastic wrap, set in a warm place and let rise until doubled in bulk; about 1 hour, 15 minutes.
Preheat oven to 375°F. Place 1 tsp of the grapeseed oil in the center of a baking sheet and oil a 10-inch round area. Pat the dough out in a 10-inch circle in the pan. Cover with a damp towel and proof 45 minutes. Make several dimples in the focaccia with your finger tips, drizzle the remaining grapeseed oil over the focaccia and sprinkle with sea salt.Bake for 30 minutes on the center rack of the oven, turning the pan around half way through.
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