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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From 365 Ways to Cook Vegetarian. Ingredients:
2 loaves frozen bread dough, thawed (8-ounces each) |
3 tablespoons olive oil |
1/3 cup finely chopped onion |
1 tablespoon finely diced sun-dried tomato |
12 black olives, halved and pitted |
1 teaspoon dried thyme |
Directions:
1. Slice off half of one bread loaf and reserve for later use.
2. In a lightly oiled 9x13 inch baking dish, stretch out remaining dough to cover bottom of pan evenly. Cover with a clean cloth and let rise until double, about 1 hour.
3. Preheat oven to 375. With fingers, poke holes all over risen bread dough. Sprinkle with 2 tablespoons olive oil. Let rise for 20 minutes longer.
4. Meanwhile, in a small frying pan, heat remaining oil over medium heat. Add onion and cook, until golden, 2-3 minutes.
5. Add sun dried tomatoes and cook 1-2 minutes longer.
6. To assemble focaccia, spread onion mixture evenly over surface of dough. Lightly press in olives to form a decorative pattern. Sprinkle with thyme leaves.
7. Bake 25-30 minutes, until focaccia is puffy and brown. Serve hot or warm.
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