Focaccia

Divide dough into two parts. Shape each into a rectangle. You can place the dough free style on the baking sheet or in 2 oven stone rectangle dishes. With fingers make depression in dough. Do not let dough rise. Sprinkle with olive oil, coarse salt, top with dried and fresh tomatoes and sprinkle with crumbled feta cheese. Bake 425 until dough is golden. Cut into squares to serve. Drizzle with more olive oil if desired. Note: Typical Focaccia usually has a topping of olive oil, rosemary, coarse salt etc. without sauce or cheese. However, you can top the dough with other ingredients.