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Focaccia Bread
| PRINT RECIPE | SUBMIT YOUR RECIPE |
INGREDIENTS
1/3 cup HY-TOP Olive Oil
1/2 tsp. HY-TOP Garlic Salt
1 loaf Frozen Bread Dough, thawed as directed
1/4 tsp. HY-TOP Dried Italian Seasoning Herb Blend
1/4 ripe Tomato, very thinly sliced
3 Artichoke Hearts, thinly sliced (or additional toppings of your choice)
2 tbsp. HY-TOP Grated Parmesan Cheese
1/3 cup HY-TOP Olive Oil
1/2 tsp. HY-TOP Garlic Salt
1 loaf Frozen Bread Dough, thawed as directed
1/4 tsp. HY-TOP Dried Italian Seasoning Herb Blend
1/4 ripe Tomato, very thinly sliced
3 Artichoke Hearts, thinly sliced (or additional toppings of your choice)
2 tbsp. HY-TOP Grated Parmesan Cheese
DIRECTIONS
Preheat oven to 350°F. Coat each of two 8" to 9" round pans with 1 to 2 tablespoons olive oil. Combine the remaining olive oil and garlic salt and set aside. Divide dough into 2 even portions. Roll each into an 8½" circle. Place each of the dough circles into an oiled pan. Sprinkle with the dried herbs. Cover with plastic wrap that has been sprayed with cooking spray. Let rise until double. Prick centers to within 1" from edge with a meat fork. Arrange toppings over the top of the bread dough, and press in lightly. Brush the toppings with the garlic oil (stir oil first). Sprinkle with the Parmesan Cheese. Bake for 25 minutes or until a deep golden brown and center is done.
Preheat oven to 350°F. Coat each of two 8" to 9" round pans with 1 to 2 tablespoons olive oil. Combine the remaining olive oil and garlic salt and set aside. Divide dough into 2 even portions. Roll each into an 8½" circle. Place each of the dough circles into an oiled pan. Sprinkle with the dried herbs. Cover with plastic wrap that has been sprayed with cooking spray. Let rise until double. Prick centers to within 1" from edge with a meat fork. Arrange toppings over the top of the bread dough, and press in lightly. Brush the toppings with the garlic oil (stir oil first). Sprinkle with the Parmesan Cheese. Bake for 25 minutes or until a deep golden brown and center is done.