Bread dough is baked with a topping of tomatoes, crumbled bacon and Monterey Jack cheese. Once baked, the focaccia is topped off with a generous sprinkling of thinly sliced romaine lettuce.

BLT Focaccia Appetizers

1 (1-pound) loaf frozen white bread dough, thawed
2 tablespoons mayonnaise
2 teaspoons Dijon-style mustard
Freshly ground black pepper to taste
4 to 5 Roma tomatoes, seeded and chopped
8 to 10 slices crisply cooked bacon, crumbled
2 cups (8 ounces) shredded Monterey Jack cheese
4 medium green onions, sliced
1 cup thinly sliced romaine lettuce leaves

1. Heat oven to 400ºF (200ºC).
2. Press bread dough into greased 15 x 10 x 1-inch jelly-roll pan.
3. Combine mayonnaise, mustard and pepper in small bowl. Spread evenly over dough.
4. Combine tomatoes, bacon, 1 cup cheese and green onions in medium bowl; toss lightly. Sprinkle over dough.
5. Bake for 20 minutes or until edges of crust are golden brown. Sprinkle with remaining cheese and continue baking just until cheese is melted, about 2 to 3 minutes.
6. Remove from oven and sprinkle with lettuce. Cut into squares and serve warm.

Makes 32 appetizers.