Speedy Focaccia with Fennel and Thyme

Ingredients

• 0.1 teaspoon pepper black
• 1 pound bread dough white frozen
• 0.5 teaspoon thyme leaves dried
• 0.8 cup fennel bulb chopped
• 0.3 teaspoon kosher salt 
• 1 tablespoon olive oil divided

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wire rack
• plastic wrap
• microwave

Directions

1. Heat 2 teaspoons oil in a small skillet over medium-high heat.
2. Add fennel; saut 3 minutes or until golden brown.
3. Cover bread dough loosely with plastic wrap. Microwave at MEDIUM-LOW (30% power) 6 minutes or until dough is completely thawed, turning dough over every 2 minutes.
4. Let stand, covered, 3 minutes.
5. Preheat oven to 37
6. Place dough on a lightly floured surface; pat to a 1/2-inch thickness.
7. Combine fennel, thyme, and pepper; sprinkle over dough. Knead 1 minute or just until fennel mixture is incorporated into dough.
8. Place dough in a large microwave-safe bowl; cover loosely with plastic wrap.
9. Place bowl in microwave; place a small bowl of warm water beside large bowl. Microwave again at MEDIUM-LOW 2 minutes; let rest 3 minutes. Microwave at MEDIUM-LOW 3 minutes. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
10. Let dough rest 9 minutes.
11. Pat dough into an 8-inch round; place on a baking sheet coated with cooking spray.
12. Brush with 1 teaspoon oil, and sprinkle with salt.
13. Bake at 375 for 25 minutes or until lightly browned.
14. Remove from pan. Cool slightly on a wire rack.
15. Cut into 8 wedges.