Focaccia Four Ways
Ingredients| DOUGH 1 lb frozen white bread dough, thawed 1 olive oil cooking spray 1 tbsp olive oil 1 choice of topping SAGE AND ONION TOPPING 1 medium size onion, thinly sliced 1 tbsp sage, chopped fresh >or<- 1 tsp sage, crushed dried; 1/4 tsp coarse salt ROSEMARY AND RAISIN TOPPING 1/3 cup golden raisins, plumped in 1/4 cup fresh orange juice, for 30 minutes 1 tbsp rosemary, chopped fresh >or<- 1 tsp rosemary, crushed dried TOMATO TOPPING 1 fresh plum tomato, about 1/4 1/4 lb sliced c 1 oz sun-dried tomatoes, (packed dry), plumped in 1 tbsp fresh oregano, >or<- 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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This version of the popular Italian flat bread 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.
Servings:
6
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