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Lightly grease two 11" pizza pans or two 9" x 13" pans with nonstick spray. Spread 1 tablespoon (about 12g) of the olive oil in an even layer across the bottom of each pan.
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In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine the mix, yeast, rosemary packet, water, and remaining tablespoon oil. Once the ingredients are thoroughly combined, knead the dough until it forms a smooth shiny mass, about 5 minutes if kneading by hand or about 1 minute on low speed in the mixer.
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Turn the dough out onto a lightly greased surface and use a bowl scraper or knife to divide it in half (about 425g per piece). Place each piece in one of the prepared pans. Cover and let rest for 10 minutes at room temperature.
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After the dough has rested, press the dough out to the edges of each pan. Cover and let rise for 1 1/2 to 2 hours, or until evenly puffy.
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While the dough is rising, preheat the oven to 450°F with racks in the upper and lower thirds, and gather your topping ingredients.
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Use your fingertips to gently press and deflate the center of the dough, leaving an untouched, puffy 1/2" border around the edge of each pizza. Add toppings to the pressed area, leaving the border exposed.
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Bake the focaccia pizzas for 15 minutes, then rotate the pizzas top to bottom and bake for an additional 5 to 10 minutes, or until the crusts are well browned and the cheese is bubbly. Remove the pizzas from the oven and let them cool in the pan for about 5 minutes until they're cool enough to transfer to a wire rack. Slice the pizzas and serve while still hot.
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Storage information: Store leftover pizza in the refrigerator, covered, for up to 3 days. Reheat individual slices as desired.
