Frozen Bread Dough Focaccia Recipe
Serving Size: 8
Preparation Time: 1:30
- 1 teaspoon vegetable oil
- 1 teaspoon olive oil
- 1 pound frozen bread dough,thawed
- 1 small onion, sliced paper thin
- 3 cloves garlic, sliced paper thin
- 1 teaspoon dried oregano
- 3 tablespoons olive oil
- 3 tablespoons Romano or Parmesan, grated
- 1/4 teaspoon black pepper, ground
Cover the frozen dough with plastic wrap, and allow to defrost overnight in the refrigerator or for about 1 1/2 hours at room temperature.
Focaccia is usually round, so use a pizza pan or round cookie sheet, preferably without sides. Oil the surface of the pan with the 1 teaspoon olive oil, and place the thawed dough in the center of the pan. Wet your hands with cold water and press on the dough, extending it to form a circle 10 to 12 inches in diameter. The dough is elastic and will tend to shrink back, so press firmly until the circle holds its shape. Prick the dough about 10 times with a fork.
Combine the onion, garlic, oregano and 3 tablespoons olive oil. Spread the mixture evenly over the dough. Sprinkle it with the cheese, and let it rise at room temperature for 40 to 50 minutes.
Bake in a 425-degree oven for approximately 25 minutes, until the dough is nicely browned and the onions are cooked. Let the focaccia cool on the pan for a few minutes, then transfer it to a wire rack and cool completely. Cut into wedges and serve. This is a nice accompaniment to a pasta dinner, or, if sliced small enough, it is a nice little informal appetizer for a casual get-together. It is also easy for kids to make and they often like to handle the dough. The house will be redolent with a wonderful aroma when this is baking. The fragrance alone will win raves even before anyone tastes it.
Enjoy. Dr. Stu.
Recipe courtesy of and © Stuart Borken.
The breads & pizza index.
The General Recipe Index
Send a Card!
