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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I love focaccia bread and I love dried pineapple. So what could be better? I found this recipe on the back of a package of Mariani Tropical Pineapple. Storing recipe here for safekeeping. Times are an estimate. Ingredients:
1/2 cup warm water |
1 tablespoon active dry yeast |
2 teaspoons honey |
1 tablespoon canola oil |
1 cup unbleached flour |
1/2 cup whole wheat flour |
3/4 cup mariani tropical dried pineapple, thinly sliced |
2 tablespoons sesame seeds |
Directions:
1. In a large bowl, mix the water, yeast, honey, and 2 teaspoons of the canola oil.
2. Let stand for 2 minutes, or until the yeast is dissolved.
3. Sift the flours together and add to the yeast mixture. Stir well.
4. Turn the dough onto a floured surface and knead until elastic, about 5 or 6 minutes. Let stand for 5 minutes.
5. Coat two 9 round cake pans with nonstick spray. Roll dough into two circles and place in pans.
6. Divide the sliced pineapple between pans and press into dough.
7. Brush dough lightly with remaining oil and sprinkle with sesame seeds.
8. Bake at 500 degrees for 7 minutes. Cover with foil to prevent the fruit from burning and bake an additional 5 to 8 minutes.
9. Remove from pans and cut with kitchen shears or pizza cutter.
10. Serve warm.
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