Focaccoa Four Ways
Ingredients
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 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 C. golden raisins, plumped in 1/4 C. 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 lb., sliced crosswise into paper thin slices
1 oz. sun dried tomatoes (packed dry), plumped in 1/3 C. hot water 5 minutes,
drained and chopped
1 Tbsp. fresh oregano, or 1 tsp. oregano, crushed, dried
1/4 tsp. coarse salt
Southwestern Topping:
4 cloves garlic, slivered
1/4 C. cilantro, or fresh coriander
1/4 C. dry roasted sunflower seeds
Cooking Instructions
Cut dough into 6 pieces. On a lightly floured board, roll each piece into a 5- to 6- inch circle. Lightly spray three 12 by 15 inch baking sheets 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. Let stand in a warm place until dough rises and appears puffy, about 20 minutes. Preheat oven to 475 degrees F. Bake until puffed and golden, 8 to 10 minutes. Serve warm.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)