Cranberry, Brie, and Rosemary Focaccia

Lightly grease 12 half sheet pans; set aside.

Place one frozen sheet of Bridgford Sheet Dough in each pan. Let rest until thawed and then coat with olive oil or spray with pan release spray. Let each sheet of dough rise in a warm area until puffy about 30 minutes. Press dough to fit into all sides of pan. Dimple dough and drizzle with 2 tablespoons of olive oil per sheet pan. Let rise again in warm area until double in size. Drizzle with 1- 2 tablespoons more of olive oil; set aside. Preheat convection oven 325 degrees. Place the cranberries, sugar and water in a saucepan and heat over medium, stirring until sugar dissolves. Bring the mixture to a simmer. Remove from heat and strain the cranberries from the liquid. Place in dish to cool.

Dimple the dough with fingertips. Evenly top with cranberries, Brie, and rosemary. Drizzle each sheet of dough with 1-2 tablespoons more of olive oil. Dimple the dough again with fingertips, pushing cranberries and cheese into dough. Sprinkle lightly with kosher salt.

Bake for 15-20 minutes or until golden brown and no longer doughy in the center.