Refrigerate the dough until use. Bake within 4-5 days.

What you need:
1. Container with Focaccia Dough, let rest at room temperature before using.
2. Coarse Salt or Regular Salt
3. EVO
4. {Optional} Fresh Rosemary or toppings

1. Let the focaccia sit in the aluminum container for one hour until room temperature.
2. Carefully check if the dough is sticking to the bottom. If it does pour olive oil underneath it.
3. Pour a thin layer of olive oil on top and gently tap the dough with your fingers. Add coarse salt and rosemary or any other topping you might want to add (cherry tomatoes, onions, potatoes, etc).
3. Preheat the oven at 450 degrees.
4. Place the container on the middle rack.
5. Bake for 30 minutes or until brown / gold.
6. Remove from container and enjoy!