Holiday Mini Focaccias
Makes 6 (6-inch) flat breads
2 to 2- 1/ 2 cups all-purpose flour
1 envelope FLEISCHMANN’S RapidRise Yeast
1 / 2 teaspoon salt
3 / 4 cup very warm water (120oto 130oF)
1 tablespoon olive oil
Pesto Tomato Topping*
6 teaspoons prepared pesto sauce
2 medium tomatoes, quartered and sliced
3 tablespoons pine nuts
In a large bowl, combine 2 / 3 cup flour, undissolved yeast, and salt. Add water and olive oil to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly greased surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in 6 equal portions; form each into smooth ball. Roll each to 5-inch round; place on greased baking sheet. Using finger, make small indentations in surface of dough. Lightly brush with olive oil; spread 1 teaspoon pesto sauce on each round. Top with 2 to 3 slices tomato; sprinkle with pine nuts. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 minutes.
Bake at 425oF for 12 to 15 minutes or crust is golden. Remove from sheet; serve warm.
* Other Toppings
Top dough rounds with one of the following combinations:
sliced mushrooms, sliced red onion, grated Parmesan cheese, chopped green onions
crumbled feta cheese, walnut halves, basil leaves, sliced red bell pepper
sliced black olives, sliced red and green bell peppers, pecan halves, minced garlic
Nutrition Information Per Serving:
Serving size: 1 piece (4.6 ounces)
Calories 250; Total fat 7 g; Saturated fat 1.5 g;
Cholesterol 0 mg; Sodium 230 mg; Carbohydrates 39 g; Dietary fiber 2 g; Sugars 1 g; Protein 8 g