Mimi’s Cyber-Cookbook Chapter Six: Yeast Breads

Does frozen dough count???  Really like this one…

Nancy’s Focaccia Bread

1 tsp. vegetable oil

1 tsp. olive oil

1 lb. pkg. frozen bread dough

1 onion (about 1 c.), peeled and sliced very thin

3 cloves (about 1 tbsp.) garlic, peeled and sliced thin

2 tsp. fresh or 1 tsp. dried oregano

3 tbsp. olive oil

2 tbsp. Romano or Parmesan cheese, grated

¼ tsp. black pepper, freshly ground

Grease a cookie sheet (preferably rimless to simplify clean-up) with the vegetable oil.  Place the frozen bread dough on the cookie sheet, cover with plastic wrap, and allow to defrost overnight in the refrigerator or for about 1 1 ½ 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 tsp. 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.  Makes 1 loaf.