Side Pannel
Focaccias, Mini Party
Ingredients List
- 2 Bread Flour; up to 2 1/2
- -cups
- 1 Fleischmann's Quick-Rise
- -Instant Ye
- 1/2 Salt
- 2/3 Warm Water; 120F To 130F
- Olive Oil
- Toppings; **
Directions
**Topping Combinations (use one or more of the following)
~ Prepared pesto sauce, sliced plum tomatoes and pine nuts
~ Sliced mushrooms, sliced red onion, grated Parmesan cheese and thinly
sliced green onions
~ Crumbled feta cheese, walnut halves, chopped fresh basil leaves and
sliced red bell pepper
~ Finely chopped garlic, sliced ripe olives, sliced red and green bell
pepper and pecan halves
To make dough: In large bowl, combine 1 cup flour, undissolved yeast and
salt. Stir water and 1 tablespoon olive oil into dry ingredients. Stir in
enough remaining flour to make soft dough. Knead on lightly floured surface
until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured
surface 10 minutes. To shape: Divide dough into 6 equal pieces; flatten
each to 5-inch circle. Place on greased baking sheets. With handle of
wooden spoon, make indentations in dough at 1-inch intervals. Lightly brush
tops with additional olive oil. Arrange desired topping ingredients over
each, adding ingredients in order listed. Cover; let rise in warm,
draft-free place until almost doubled in size, 20 to 30 minutes. Bake at
425'F for 15 to 18 minutes or until done, switching position of pans
halfway through baking for even browning. Remove from pans; cool on wire
racks.
Bread Machine Variation (all-size machines): Measure dough ingredients into
bread machine pan as suggested by manufacturer; use 2 1/4 cups bread flour
and 1 1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast. Process on
dough/manual cycle. When complete, remove dough to floured surface; knead
in additional flour to make dough easy to handle, if necessary. Shape and
proceed as directed. Makes 6 (6-inch) focaccias
~ Prepared pesto sauce, sliced plum tomatoes and pine nuts
~ Sliced mushrooms, sliced red onion, grated Parmesan cheese and thinly
sliced green onions
~ Crumbled feta cheese, walnut halves, chopped fresh basil leaves and
sliced red bell pepper
~ Finely chopped garlic, sliced ripe olives, sliced red and green bell
pepper and pecan halves
To make dough: In large bowl, combine 1 cup flour, undissolved yeast and
salt. Stir water and 1 tablespoon olive oil into dry ingredients. Stir in
enough remaining flour to make soft dough. Knead on lightly floured surface
until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured
surface 10 minutes. To shape: Divide dough into 6 equal pieces; flatten
each to 5-inch circle. Place on greased baking sheets. With handle of
wooden spoon, make indentations in dough at 1-inch intervals. Lightly brush
tops with additional olive oil. Arrange desired topping ingredients over
each, adding ingredients in order listed. Cover; let rise in warm,
draft-free place until almost doubled in size, 20 to 30 minutes. Bake at
425'F for 15 to 18 minutes or until done, switching position of pans
halfway through baking for even browning. Remove from pans; cool on wire
racks.
Bread Machine Variation (all-size machines): Measure dough ingredients into
bread machine pan as suggested by manufacturer; use 2 1/4 cups bread flour
and 1 1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast. Process on
dough/manual cycle. When complete, remove dough to floured surface; knead
in additional flour to make dough easy to handle, if necessary. Shape and
proceed as directed. Makes 6 (6-inch) focaccias
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