Spray a 9” x 13” pan with cooking spray. Place just enough of the frozen dough balls in the pan just to fit on the bottom in a single layer. They should be close together but not overlapping. Cover the dough balls with a sheet of plastic wrap which you have sprayed with cooking spray.

Set the dough aside in a warm place for 5 hours.

For the topping:

In a food processor bowl with the steel blade chop the parsley leaves and garlic cloves, pulsing the mixture to finely chop. Add the rest of the ingredients (except the olive oil) and pulse until smooth. Add the ½ cup olive oil through the feed tube and blend until everything is incorporated.

Preheat the oven to 375 degrees.

With your fingers, press down the focaccia all over to make deep indentations all over the dough. The indentations should be close together so the dough is flattened into the pan.

With a spatula, spread the ham and cheese mixture evenly over the dough.

Bake the dough for 15-20 minutes until it is a deep golden brown. Remove from oven and drizzle tablespoons of olive oil evenly over the top. Cut into 1-2 inch squares and serve warm or at room temperature.