this Italian flat bread is one of the easiest yeast breads to bake.
And, you can top your focaccia with a variety of toppings,
such as the three listed below.
Makes 1 flatbread
2-3/4 cups all-purpose flour
1 envelope FLEISCHMANN’S RapidRise Yeast
2-1/2 teaspoons Spice Islands Oregano (leaves)
1/2 teaspoon salt
1 cup very warm water (120° to 130°F)
2 tablespoons olive oil
Topping (select one, recipes follow)
In large bowl, combine 1-1/2 cups flour, undissolved yeast, oregano, and salt. Stir very warm water and oil into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Cover; let rest 10 minutes.
With lightly oiled hands, spread dough in oiled 13 x 9-inch baking pan. Spread with selected topping. Cover loosely with plastic wrap; let rise in warm, draft-free place until almost doubled in size, about 15 to 30 minutes.
Bake at 400°F for 25 minutes or until done. Let cool in pan on wire rack or serve warm, cut into squares.
ONION AND HERB: Combine 1/4 cup olive oil and 1-1/2 cups thinly sliced onion in large skillet; cook over medium heat, 3 to 4 minutes, stirring occasionally, until onions are soft but not browned. Spread onion mixture over dough. Sprinkle with 1 teaspoon SPICE ISLANDS Rosemary, crushed; and 1 teaspoon coarse salt, if desired.
PARMESAN AND PECAN: Drizzle 1/4 cup olive oil over dough. Sprinkle with 3/4 cup chopped pecans and 1/4 cup grated Parmesan cheese; press nuts into dough.
BLUE CHEESE AND WALNUT: Drizzle 1/4 cup olive oil over dough. Sprinkle with 3/4 cup chopped walnuts and 1/2 cup crumbled blue cheese; press nuts into dough.
Onion and Herb: (1/12 of recipe): calories 189; total fat 9 g; saturated fat 1 g; cholesterol 18 mg; sodium 105 mg; total carbohydrate 24 g; dietary fiber 1 g; protein 4 g.
Parmesan and Pecan: (1/12 of recipe): calories 241; total fat 14 g; saturated fat 2 g; cholesterol 19 mg; sodium 140 mg; total carbohydrate 24 g; dietary fiber 1 g; protein 5 g.