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Saturday, 20 December 2014       

fiesta focaccia Recipe


Fiesta Focaccia
2 loaves frozen bread dough, thawed
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon Mexican oregano
1 large tomatoes, diced and drained or
  1 cup canned tomatoes, drained
1/2 yellow or green bell pepper, thinly sliced
1/2 red onion, thinly sliced
1/2 to 1 cup ripe olives, pitted and drained
2 tablespoons chopped canned jalapeƱos

Let dough completely thaw (to thaw in microwave, cook at 30% power for 3 to 4 minutes, based on a 900 watt microwave).

Combine both loaves of dough together. Grease a 17 x 11-inch baking sheet. Roll out thawed dough on a lightly floured surface to a 17 x 11-inch rectangle. If dough shrinks back after rolling, let rest 5 minutes, then continue rolling. Place dough in pan, pressing dough to corners. Brush dough with olive oil, evenly top with spices, sprinkle with tomato, bell peppers, onion, olives and chiles. Let dough rise until puffy (30 minutes in a warm area).

Bake in a preheated 375 degree F oven for 12 to 15 minutes or until light golden brown.

Remove from the oven and pan to cool on a wire rack.


Top Breads Recipes:
fazoli's breadsticks
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pan dulce
conchas (mexican sweet-topped buns)
tupperware fix 'n' mix bread
st. joseph's bread
no fail yeast bread
whole grain bread
banana yeast bread
tupperware bread

 


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