Pasta recipes

Focaccia - Four Ways

Course : Pasta
Serves: 6

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Ingredients:

---DOUGH

1 pound frozen white bread dough -- thawed

1 spray olive oil cooking spray

1 tablespoons olive oil

---choice of topping

---SAGE AND ONION TOPPING

1 medium size onion -- thinly sliced

1 tablespoons sage -- chopped fresh or 1 teaspoon sage -- crushed dried,

1/4 teaspoon coarse salt

---ROSEMARY AND RAISIN TOPPING

1/3 cup golden raisins -- plumped in

1/4 cup fresh orange juice -- for 30 minutes

1 tablespoons rosemary -- chopped fresh or 1 teaspoon rosemary -- crushed dried

---TOMATO TOPPING

1 medium 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 tablespoons fresh oregano or 1 teaspoon oregano -- crushed dried

1/4 teaspoon coarse salt

---SOUTHWESTERN TOPPING

4 cloves garlic slivered

1/4 cup cilantro(fresh coriander)

1/4 cup dry-roasted sunflower seeds

Preparation / Directions:

This version of the popular Italian flatbread 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.

Focaccia - Four Ways

Ingredients:

Preparation / Directions:

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