Focaccia---Four Ways
Serves: 6
Method
- This version of the popular Italian flatbread gets a head start from thawed frozen bread dough
- It takes 25 minutes to prepare and bakes
in 8 minutes
- Cut dough into 6 equal pieces
- On a lightly floured board, roll each
piece into 5-to-6 inch circle
- Lightly spray three 12 by 15 inch baking sheet with cooking spray
- Place 2 circles of dough far apart on each sheet
- Brush circles with olive oil
- Sprinkle with topping
- Lightly cover with plastic wrap and let stand in a warm place until
dough rises and appears puffy, about 20 minutes
- Preheat oven to 475 degrees
- Bake until puffed and golden
- 8 to 10
minutes
- Serve warm
- Best eaten same day; freeze for longer storage.
Nutrional Facts (Per Serving)
No nutritional facts available.
Recipe Comments and Suggestions
Ingredients
To make Focaccia---Four Ways, you'll need:
- DOUGH
- 1 lb Frozen white bread dough thawed Olive oil cooking spray
- 1 tbsp Olive oil Choice of topping SAGE AND ONION TOPPING
- 1 medium Size onion thinly sliced
- 1 tbsp Sage chopped fresh
- 1 tsp Sage crushed dried;
- 1/4 tsp Coarse salt ROSEMAY AND RAISIN TOPPING
- 1/3 cup Golden raisins plumped in
- 1/4 cup Fresh orange juice for
- 30 minutes
- 1 tbsp Rosemary chopped fresh
- 1 tsp Rosemary crushed dried TOMATO TOPPING
- 1 Fresh plum tomato about
- 1/4
- 1/4 lb sliced crosswise into paper-thin slices
- 1 oz Sun-dried tomatoes (packed dry) plumped in
- 1/3 cup of hot water for
- 5 minutes drained and chopped
- 1 tbsp Fresh oregano
- 1 tsp Oregano crushed dried
- 1/4 tsp Coarse salt SOUTHWESTERN TOPPING
- 4 cl Garlic slivered
- 1/4 cup Cilantro(fresh coriander)
- 1/4 cup Dry-roasted sunflower seeds
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