LOCATION: Recipes >> Pizza >> Focaccia 23
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Focaccia 23
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Focaccia Four Ways
1 lb frozen white bread dough, thawed
olive oil cooking spray
1 T olive oil
choice of topping (below)
1 medium onion, thinly sliced
1 T fresh sage, chopped or 1 ts dry
1/4 ts coarse salt
1/3 c golden raisins, soaked in 1/4 c fresh orange juice for 30 minutes
1 tb chopped fresh rosemary or 1 dry
1 fresh plum tomato, sliced crosswise into very thin slices
1 oz sun-dried tomatoes, (packed dry), soaked in 1/3 cup hot water for
5 minutes drained and chopped
1 T fresh oregano, or 1 ts dry
1/4 ts coarse salt
6 garlic cloves, chopped
1/4 c fresh cilantro
1/4 c dry-roasted sunflower seeds
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 (sage/onion, rosemary/raisin, tomato or garlic). 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.
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