Focaccia---four Ways Recipe

Focaccia---four Ways Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:

DOUGH
1 lbs: 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 >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 crosswise into paper-thin slices
1 ounce: Sun-dried tomatoes, (packed dry), plumped in 1/3 cup of hot water for 5 minutes drained and chopped
1 tbsp: Fresh oregano, >OR<-
1 tsp: Oregano, crushed dried
1/4 tsp: Coarse salt,

SOUTHWESTERN TOPPING
4 centiliter: Garlic, slivered
1/4 cup: Cilantro, fresh coriander
1/4 cup: Dry-roasted sunflower seeds,

Directions:

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.


Source from luhu.jp