Quick Focaccia Bread
Photography by Yvonne Duivenvoorden
This recipe makes 8 servings
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
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
- Keywords : Vegetarian; Bread; Bake; Italian; Black olives - oil cured; Red onions;
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