Directions

1. Brush 3 tablespoons of oil on a 11×14 inch baking pan.
2. Roll bread or dinner rolls combined into a 11×14 inch rectangle and place in pan. Cover with sprayed plastic wrap and let rise for about an hour, or until doubled in size.
3. Prepare the vegetables, cut so that the most colorful part of the vegetable is shown on the focaccia.
4. After the dough has risen, dimple the dough with fingertips, about 1-inch apart. Pour the remaining olive oil mixture over the dough. Arrange your rainbow of vegetables. (We used green bell pepper for the shamrocks!) Salt and pepper to taste.
5. Bake at 350ºF 35-45 minutes or until lightly browned