All measurements are approximate. I have made foccacia with premade pizza dough dozens of times. You really can mess around with the recipe to your tastes. Enjoy! --Allison B.
2 bags Sorrentino dough (from Sendiks)
1 can tomato paste
whole milk ricotta
shredded romano cheese
extra virgin olive oil (evoo)
Take eggplant and cut strips of skin off the eggplant (I like the taste of the skin but if you leave it all on it gets tough to bite into without pulling out all the eggplant). Cut the eggplant into 1/4 inch slices, heavily salt the eggplant on both sides and put between papertowel for 15 + minutes. Rinse off and pat dry.
I love parchment paper and cook most of my baked goods on it. Cover one ball of dough with evoo. Pull stretch and push the dough to cover much of a cookie sheet (13X9?).
Cover dough with a thinnish layer of ricotta and dot with tomato paste. (I used 1/3 to 1/2 a tiny can). Layer on eggplant. Cover with second pizza covered in oil. Stretch as much as you can with your hands to fully cover the bottom layer. Once covered with the second pizza dough stretch the whole bread out starting the the middle and push to sides of the pan. There will be an inch plus between the end of bread and the end of the pan.
Liberally pour oil on the bread. Slice 1/2 and onion in rings, cut the rings a little. Put onion, rosemary, and romano cheese (1/4 + cup maybe) on bread.
Cook as directed on pizza bag but it will take longer because of how thick the bread will be.