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Quick Focaccia Bread

By The Canadian Living Test Kitchen

Tested till perfect

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Quick Focaccia Bread

Photography by Yvonne Duivenvoorden

This recipe makes 8 servings

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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

Oven-fresh bread is good enough on its own, but when it's laced with olives and topped with crispy onions, it's fabulous.

Ingredients

  • 1 lb pizza dough
  • 1/4 cup coursely chopped oil-cured olives
  • 2 tsp (10 ml) olive oil
  • Pinch sea salt or kosher salt, (optional)
  • 1/4 cup thinly sliced red onion
  • 1 tsp 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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