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Focaccia Four Ways

Recipe name:
Focaccia Four Ways

Recipe category:
Breads

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Recipe detials: Focaccia---Four Ways

---DOUGH --- 1 lb Frozen white bread dough; -thawed Olive oil cooking spray; 1 tb Olive oil; Choice of topping; ---SAGE AND ONION TOPPING --- 1 md Size onion; thinly sliced 1 tb Sage; chopped fresh ->OR<- 1 ts Sage; crushed dried; 1/4 ts Coarse salt; ROSEMARY AND RAISIN TOPPING 1/3 c Golden raisins; plumped in 1/4 c Fresh orange juice; for 30 -minutes 1 tb Rosemary; chopped fresh ->OR<- 1 ts 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 tb Fresh oregano; ->OR<- 1 ts Oregano; crushed dried 1/4 ts Coarse salt; SOUTHWESTERN TOPPING 4 cl Garlic; slivered 1/4 c Cilantro(fresh coriander) 1/4 c Dry-roasted sunflower seeds 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.

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Focaccia Four Ways

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