Quick Focaccia Bread

[migration] empty title 547 Image by: [migration] empty title 547 Author: Canadian Living

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

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: January 2004

Ingredients

  • 1 lb pizza dough
  • 1/4 cup coursely chopped oil-cured olives
  • 2 tsp (10 ml) olive oil
  • pinch sea salt (optional)
  • pinch kosher salt (optional)
  • 1/4 cup thinly sliced red onion
  • 1 teaspoon minced fresh rosemary (or 1/4 tsp/1 mL dried)

Method

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.

Nutritional facts <b>Per piece:</b> about

  • Sodium 397 mg
  • Protein 4 g
  • Calories 176.0
  • Total fat 5 g
  • Cholesterol 2 mg
  • Saturated fat 1 g
  • Total carbohydrate 28 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Quick Focaccia Bread

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