Quick Focaccia Bread
Oven-fresh bread is good enough on its own, but when it's laced with olives and topped with crispy onions, it's fabulous.
Servings: 8
Ingredients:
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per piece: about | - |
| cal | 176 |
| pro | 4 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 28 g |
| fibre | 1 g |
| chol | 2 mg |
| sodium | 397 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 10% |
| folate | 8% |
-
1 lb (500 g) pizza dough
1/4 cup (50 mL) coarsely chopped oil-cured olives
2 tsp (10 mL) olive oil
Pinch sea or kosher salt (optional)
1/4 cup (50 mL) thinly sliced red onion
1 tsp (5 mL) minced fresh rosemary (or 1/4 tsp/1 mL dried)
Preparation:
Grease 9-inch (2.5 L) square metal cake pan. Roll out dough to 12- x 6-inch (30 x 15 cm) rectangle; sprinkle with olives. Fold in half to make 6-inch (15 cm) square; pat into pan. Cover with plastic wrap; let rise until doubled in bulk, 30 minutes.
With fingertip, make indents in dough. Brush with oil; sprinkle with salt (if using), onion and rosemary. Bake in centre of 450°F (230°C) oven until golden brown, 30 to 40 minutes. With spatula, remove from pan; let cool on rack. (Make-ahead: Let cool; cover with plastic wrap and set aside for up to 24 hours. Reheat in 350°F/180°C oven, 10 minutes.) Cut into 4 strips; cut each in half. Serve warm.
Source
Canadian Living Magazine: January 2004
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